Yield: 4 servings
Measure | Ingredient |
---|---|
2 \N | Chayote Squash, Each |
\N \N | Pricked 4 Times w/the |
\N \N | Tip of a Sharp Knife |
4 tablespoons | Sweet Butter |
2 teaspoons | Sweet Butter |
1 \N | Onion, Peeled & Sliced |
1 clove | Garlic, minced |
1 tablespoon | Parsley, minced |
½ teaspoon | Dried thyme |
1 cup | Milk |
½ teaspoon | Salt |
\N \N | Pepper |
\N \N | 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