Chayote classically lends itself to
stuffing, and this cheesy variation makes a perfect accompaniment to
roast chicken or turkey. And yet, it is pretty easy and simple cooking
Makes 6 servings
2 tablespoons butter, plus additional for
3 medium size chayote, boiled in salted water to cover until tender and
1/2 small onion, minced
1/4 medium size green bell pepper, seeded
1 1/2 teaspoons chopped fresh thyme, or
1/2 teaspoon dried
Salt and freshly ground black pepper to taste
1 tablespoon mayonnaise
3/4 cup grated Monterey Jack cheese
6 slices bacon, fried until crisp, drained and crumbled
1/2 cup plain dried bread crumbs
Freshly grated Parmesan cheese
Hot pepper sauce (optional)
Preheat the oven to 400 F. Generously
butter a shallow baking dish large enough to hold the chayote halves in
a single layer.
Halve the chayote lengthwise. Remove the
seeds and scrape out the flesh, leaving about 1/4 inch all around the
inside of the shell. Mash the removed flesh and place it in a colander
over a bowl to drain, pressing out as much liquid as possible.
Melt 2 tablespoons of butter in a medium
size heavy skillet over medium heat. Cook the onion and bell pepper,
stirring occasionally, until translucent, about 10 minutes. Mix in the
drained chayote and cook , stirring, until the mixture is fairly dry
but not browned, about 5 minutes longer. Remove the skillet from the
heat and stir in the thyme. Season well with salt and pepper. Stir in
the mayonnaise, Monterey Jack cheese, and bacon. Add enough bread
crumbs, 1 tablespoon at a time, up to 1/2 cup, so the mixture will hold
its shape in the chayote shells.
Mound the filling in the 6 shells.
Sprinkle the filling generously with Parmesan cheese. Arrange the
stuffed squash in one layer in the prepared baking dish. Bake until the
filling is bubbling hot and golden brown, 20 to 25 minutes. Serve very
hot, with hot pepper sauce on the side if you like.