Try this Stuffed Chayote (Creole Style) recipe, or contribute your own.
Suggest a better descriptionKnown in some areas as vegetable pear or christophine, and as mirliton in Louisiana, delicate-tasting chayotes (Sechium edule) are superb when stuffed New Orleans Creole style. Theyre also wonderful sliced, steamed until crisp tender, and dressed, along with their edible single large seed, in a mustard vinaigrette. [PATh 12 Oc 96 mcRecipe] Cut off and discard stem end from each squash and slice the vegetable in half lengthwise. Remove seeds and use in another dish, if desired. If necessary, cut a thin slice off the rounded side of each half so it will sit level. Place halves on a steamer rack set over simmering water, cover, and steam until crisp-tender, about 20 minutes. Remove from steamer and let stand until cool enough to handle. Using a spoon, scoop out the flesh from each squash half into a bowl, leaving a shell about 1/4 inch thick; reserve. STUFFING: Heat 3 tablespoons each oil and butter in a skillet over medium-high heat. Add the yellow and green onions, sweet pepper, and celery and saute until the vegetables are soft, about 5 minutes. Add the garlic and saute 1 minute. Stir in the tomatoes, reserved squash pulp, parsley, thyme, and bay leaf and continue to cook until all the vegetables are almost tender, about 5 minutes longer. Reduce the heat to medium-low, stir in the shrimp pieces, and cook until they turn bright pink. Stir in cooked crab and bread crumbs and season to taste with salt and black and cayenne peppers. Mound the stuffing mixture into the reserved squash halves. Dot the tops with butter and place in a greased baking dish. Bake until the tops are golden brown, about 25 minutes. Garnish with thyme sprigs and lemon wedges and serve piping hot. Recipe By : James McNairs (1989) Squash Posted to MC-Recipe Digest V1 #243 Date: Sat, 12 Oct 1996 18:54:22 -0700 (PDT) From: patH
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (112g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 277 | ||
Calories from Fat: 277 (100%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 31.1g | 41 % | |
Saturated Fat 16.7g | 84 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 68.7mg | 21 % | |
Sodium 6mg | 0 % | |
Potassium 27.7mg | 1 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 0.4g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 277
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.