Chayotes Stuffed With Beef or Pork
"You can buy Chayote squash in most groceries now."
photo by Claudia P-R
- Ready In:
- 2hrs 10mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 3 chayotes, cut in two lengthwise
- 2 quarts water
- 2 tablespoons salt
- 1 teaspoon vegetable oil
- 1⁄2 lb extra lean ground beef or 1/2 lb pork
- 2 ounces ham, lean, minced
- 1 teaspoon salt
- 1⁄4 cup onion, minced
- 1 garlic clove, minced
- 1⁄2 teaspoon dried oregano leaves
- 1⁄2 teaspoon capers
- 1⁄4 cup tomato sauce
- 1⁄4 teaspoon vinegar
- 2 tablespoons breadcrumbs or 2 tablespoons cracker crumbs
- 2 tablespoons butter
directions
- Wash chayotes & bring to a boil in salted water. Reduce heat to moderate, cover & boil about 1 hour, or until fork tender.
- In a heavy pot, heat oil. Add next 4 ingredients & stir constantly over high heat until meat losses it's red color.
- Reduce heat to moderate. Add next group of ingredients, mix, cover & cook for 45 minutes, stirring occasionally.
- Drain chayotes, remove cores & fibrous part under core. Scoop out the pulp, being careful not to break the shells. Place shells on an aluminum cookie sheet. Mash the pulp immediately & add to pot. Mix & cook at low heat for 15 minutes.
- Fill chayote shells with the mixture. Sprinkle with crumbs & dot with butter. Bake in preheated 375 deg oven until crumbs are golden brown.
- (Note: To me chayote squash taste a bit like apples, after it's cooked.).
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Reviews
-
Love this recipe! I did make a few tweaks just because I didn't have some of the ingredients/time that is called for. I left out the ham and capers and also topped with shredded cheddar cheese before putting in the oven. I did not simmer the filling for the 45 minutes that is called for as I didn't have the time. I instead did five minutes and then did another five minutes when I added the mashed chayote pulp. Baked in the oven for about 15 minutes. My husband and I really loved it. Amazing flavours. Really satisfying meal. -
RECIPE SUBMITTED BY
I'm from Ohio & my husband's from Oklahoma. We met & married in Washington, DC. Soon we moved to Oklahoma & lived there for 20 years, raising our 2 daughters. John is an electrical engineer & we had our own consulting firm there. In 1996, a year after our youngest graduated from high school, John took a job with an international company, & I retired. We took to the road. We lived in Puerto Rico, Panama, Texas, Montana, Pennsylvania, Massachusetts, Colorado & California. We'd be in each place about 6 to 8 months while he built a substation, then we'd be off again. We loved it. We'd be somewhere long enough to get the local feel, but not long enough to get bored. Montana & Massachusetts were our favorites, so about 2 years ago, when the time came to settle down, John went job hunting again. Not many engineering jobs in Montana so Massachusetts won the prize...Us.
We love it here, especially all the history. The only drawback is both our daughters live in Seattle (about 3500 miles away). Thank heavens for telephones & email. Airplanes keep us together, but it's a long flight. We figure someday we'll have to move out there, but hopefully not for quite a few years.
I have always enjoyed cooking & used MicroCook for many years. I have thousands of recipes in that program. In fact when I got a new computer, the guru that assembled it for me had to figure a way to get it on to my new computer. I also have tons of cookbooks...just ask my husband. They take up 3 bookcases.
I hope you enjoy any of my recipes that you try, but I know everyone's taste is different. I love reading the reviews & trying new stuff. Sometimes it goes over big & sometimes it becomes a one-shot meal.
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