stuffed chayote squash

Categories
Vegetables
Tex/mexican
Yield
4 servings
MeasureIngredient
Chayote Squash, Each
  Pricked 4 Times w/the
  Tip of a Sharp Knife
4 tablespoons Sweet Butter
2 teaspoons Sweet Butter
Onion, Peeled & Sliced
1 clove Garlic, minced
1 tablespoon Parsley, minced
½ teaspoon Dried thyme
1 cup Milk
½ teaspoon Salt
  Pepper
  Cayenne
1 cup Gruyere, grated
½ cup Fine dry bread crumbs

NOTE: Cooking times assume the use of a standard (575-700 watt) microwave oven and quantities for 4 servings - adjust cooking times for differences. Cook the chayote, uncovered, at 100% for 7 minutes.

Remove from the oven. Let cool. Scoop out the flesh. Reserve the shells and flesh. Melt the first measure of butter in a (10") quiche dish, uncovered, at 100% for 2 minutes. Add the onion and garlic.

Stir to coat thoroughly. Cook, uncovered, at 100% for 4 minutes. Add the parsley, thyme and the reserved chayote flesh. Cook, uncovered, at 100% for 5 minutes, stirring twice during that time. Stir in the milk. Continue stirring until the milk is completely absorbed. Stir in the salt, pepper and cayenne. Cook, uncovered, at 100% for 2 minutes. Preheat a conventional broiler, placing the rack in the very highest position. Divide half of the chayote mixture equally between the chayote shells. Divide the Gruyere equally and spread over the chayote mixture. Divide the remaining chayote mixture equally among the shells, spreading it over the layer of Gruyere. Place the stuffed chayote on the broiler pan. Sprinkle bread crumbs over.Dot with the second measure of butter. Broil until brown and bubbly. Serve hot.

Joel

Submitted By JIM WELLER On 07-25-95

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