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Simple Ginger Baked Stuffed Chayote Recipes

I really like to serve this simple food recipes with broiled or grilled tuna steaks that have been marinated in a mixture of olive oil, soy sauce, garlic and sherry.
 

Makes 6 servings

  • Butter

  • 3 small chayote, halved lengthwise, seeds removed, boiled in slated water to cover until tender, drained and cooled.

  • 1 bunch (6 to 8) green onions (scallions), white and light green parts only, minced

  • 1 tablespoon grated fresh ginger

  • 1 large egg, beaten

  • 1/2 cup half and half

  • 1/2 cup fresh bread crumbs

  • Salt and freshly ground black pepper to taste

  1. Preheat the oven to 325 F. Generously butter a shallow baking dish large enough to hold the chayote halves in a single layer.

  2. Scoop the flesh out of the skins, leaving about 1/4 inch around the inside of the shell. Mash the removed chayote, place it in a colander, and press out as much liquid as possible.

  3. Turn the drained pulp into a medium size bowl. Beat in the green onions, ginger, egg and half and half. Stir in enough of the bread crumbs to make the filling hold its shape when placed in the shells.

  4. Stuff the mixture into the shells and dot each with butter. Arrange them in the prepared baking dish. Bake until slightly puffed and golden brown, 45 to 60 minutes. Serve very hot.

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