1. Wash chayotes & bring to a boil in salted water. Reduce heat to moderate, cover & boil about 1 hour, or until fork tender. 2. In a heavy pot, heat oil. Add next 4 ingredients & stir constantly over high heat until meat losses it's red color. 3. Reduce heat to moderate. Add next group of ingredients, mix, cover & cook for 45 minutes, stirring occasionally. 4. Drain chayotes, remove cores & fibrous part under core. Scoop out the pulp, being careful not to break the shells. Place shells on an aluminum cookie sheet. Mash the pulp immediately & add to pot. Mix & cook at low heat for 15 minutes. 5. Fill chayote shells with the mixture. Sprinkle with crumbs & dot with butter. Bake in preheated 375 deg oven until crumbs are golden brown. 6. (Note: To me chayote squash taste a bit like apples, after it's cooked.). ---------------------------------------------------------------------------
Nutrition
Ingredients
