Thursday, October 14, 2010

Stuffed Chayote Squash

Its finally starting to feel like Fall here in Texas with cool mornings and just barely chilly evenings. I'm ready to indulge in warm, comfort foods like these Stuffed Chayote Squash.

These stuffed chayotes are a great way to use up all of the squash in the markets right now. If you can't find chayotes, you can use calabasitas or even yellow squash, just adjust the cooking times to make sure they don't get too soft.

Stuffed Chayote Squash
adapted from Cocina de la Familia
(printable recipe)

3 chayotes
1 lb. chorizo
1/3 c chopped onion
2 cloves garlic, minced
2 cloves garlic
handful chopped parsley
1 tomato, chopped
1 c bread crumbs
2 tbsp. melted butter
shredded queso quesadilla or other melting cheese*

Boil the chayotes in salted water until tender, about 30-40 minutes. Cut in half and remove the seeds and scoop out the pulp to form a cavity for the stuffing. Chop the pulp and set aside to use in stuffing.
Cook the chorizo in a skillet, add onion and garlic and cook over medium heat about 10 minutes, until soft. Stir in the tomato, and cook for 2 minutes until the tomato starts to break up. Add the chayote pulp and parsley. Season to taste with salt & pepper. Fill the chayotes with the stuffing mixture.
Combine the bread crumbs and melted butter. Sprinkle cheese over each and top with bread crumb mixture. Bake for 15 minutes at 350 degrees.

*the original recipe called for 6 oz. of queso fresco. I didn't have any on hand so I used queso quesadilla. If you opt to use the queso fresco, mix it in with the breadcrumbs and use to top the squash.

This is a great side dish to serve alongside a more elaborate meal like chicken in mole sauce, or eat as a light lunch.

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