~ Vegetable stuffed chayote Recipe ~

 
                         Vegetable Stuffed Chayote
 
 Recipe By     : BH&G Cooking For Today, Vegetarian Recipes
 Serving Size  : 4    Preparation Time :60:00
 Categories    : Vegetarian Main Dishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Medium        Chayote Fruit -- (8 Oz Each)
    1      Cup           Mushrooms, Fresh -- Sliced
      1/2  Cup           Sweet Red Pepper -- Chopped
    1      Clove         Garlic -- Minced
    1      Tablespoon    Margarine
    1 1/2  Cups          Whole Grain Bread Crumbs -- Toasted*
      1/2  Cup           Parmesan Cheese -- Shredded
    1                    Egg -- Beaten
    2      Tablespoons   Cilantro -- Snipped
      1/8  Teaspoon      Salt
      1/8  Teaspoon      Pepper
      1/4  Teaspoon      Instant Vegetable Bouillon Granules
      1/4  Cup           Water
 
 Halve Chayote lengthwise. Place halves in enough cold salted water to cover.
 Bring to a boil; reduce heat. Cover and simmer for 12 to 15 minutes or until
 tender. Drain.
 
 When cool enough to handle, remove seed. Scoop out and reserve pulp to within
 1/4 inch of skin. Invert shells; set aside to drain. Chop pulp, drain. If
 necessary, squeeze pulp between paper towels to remove excess liquid. Set
 aside.
 
 Meanwhile, for stuffing, in a large skillet cook mushrooms, sweet pepper,
 onion and garlic in hot margarine till tender but not brown. Remove from heat.
 Stir in Chayote pulp, toasted bread crumbs, 1/3 cup of the parmesan cheese,
 eggs, cilantro, salt and papper. Dissolve the bouillon granules in the water;
 stir into stuffing. Spoon stuffing into Chayote shells.
 
 Place shells in a 2 quart square baking dish. Cover and bake in a 350 degree
 oven about 25 minutes or till heated through. Sprinkle with remaining parmesan
 cheese. Bake for 3 to 5 minutes more till cheese melts. Makes 4 servings.
  
 * To toast bread crumbs, spread them in a single layer in a shallow baking
 pan. Bake in a 350 degree oven about 8 minutes or till toasted.
 
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 NOTES : Chayote (chaw-YOTE-ee) is a pear shaped squash with a moist pulp that
 tasts like a cross between an apple and a cucumber. Look for small, firm,
 unblemished chayotes and store them in a plastic bag in your refrigerator for
 up to 2 weeks.