Stuffed Mirlitons (Chayote Squash) Casserole
Serves: 2
Roxane Raynor
1 January 1970
Based on User reviews:
43
Spice
52
Sweetness
53
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 large
Green Bell Pepper (chopped)3 large
Celery (stalks, chopped)2 cloves
Garlic (chopped)1 cup
Bread Crumb1 tsp
Paprika1
SaltDirections:
1
Place mirlitons into a large pot and cover with salted water; bring to a boil
2
Reduce heat to medium-low and simmer until tender, about 45 minutes
3
Drain and cool slightly
4
Preheat oven to 325 degrees F (165 degrees C)
5
Slice the tops off the mirlitons and scoop the flesh out, discarding the seed
6
Reserve the mirliton shells
7
Heat a large skillet over medium heat; cook and stir mirliton flesh with shrimp, onions, bell pepper, celery, and garlic until vegetables are very tender, 15 to 20 minutes
8
Stir in crabmeat, bread crumbs, and paprika
9
Season with salt and pepper
10
Arrange mirliton shells on a large baking sheet
11
Spoon shrimp and crab mixture into each shell
12
Bake in preheated oven until browned, about 30 minutes