Vegetable Stuffed Chayote

* Exported from MasterCook *

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.

- - - - - - - - - - - - - - - - - -

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.