INGREDIENTS

INSTRUCTIONS

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.
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.

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