Chayote Squash?

Car Wash Mike

Any ideas what they are good for?

Mike

BENTE

hey mike here is 15

http://search.foodnetwork.com/food/recipe/Chayote+Squash/search.do?searchString=Chayote+Squash&site=food&gosearch=&searchType=Recipe

Richard Fl

Peel them,remove the seed, boil like a potato or hard squash. Butter, s/p and eat them as pieces or mash.

BENTE

sorry that sounds a little arrogant here is one i found

Squash, Chayote


1 Tbs olive oil
1 clove garlic, minced
1 chayote squash, cut into 1/2-inch strips
1/2 tsp salt
ground black pepper to taste
1/2 tsp white sugar
1/4 tsp red pepper flakes (optional)
1 Tbs red wine vinegar



1 Heat olive oil in medium skillet over medium-high heat. When oil is hot, add garlic, squash, salt, pepper, sugar, and red pepper flakes. Stir together and cook 2 to 3 minutes.
2 Add vinegar to the squash mixture and cook 2 to 3 minutes longer, until the squash is slightly wilted, but still firm and crunchy. Taste, and add more salt or sugar if needed.


Yield: 2 cups

Recipe Type
Side Dish

Recipe Source
Author: SUBMITTED BY: Navy S

Source: All Recipes dot com

Spring Hen

Hi Mike,
Yep, we love 'em. In New Orleans they are called mirlitons. We like them as a casserole but you can stuff them like peppers. Something about the light smoke from the egg makes it wonderful...hope you like it.
Judy

Try this:

Mirliton Casserole (or Stuffed in shells)

6 large Mirlitons (Chayote Squash) -Boiled 55 minutes
1 pound Shrimp, medium raw (40-50 count) -peeled and halved
1 pound Sausage, (Owens regular) ground, drained
2 tablespoons butter
1 cup onion -minced
1 cup celery - minced
1/2 cup Red Bell pepper -diced
1/4 cup parsley -chopped fresh
4 green onions -chopped
3 cloves garlic -minced
1 teaspoon Garlic Pepper (from Target)
1 teaspoon Salt

3/4 cup Seasoned breadcrumbs
1/2 tablespoon Creole seasoning (Tony Chacere)
1/2 tablespoon Creole Evangeline (Grilla)from Chef Wil
1 large egg -lightly beaten

Boil mirlitons in water to cover for 45 to 60 minutes til tender.

Peel shrimp, devein, cut in half. Set aside

Drain and cool mirlitons. Cut in half lengthwise; remove seeds and discard. Scoop out pulp (leaving 1/2 inch thick shells if stuffing later); chop pulp.

Saute sausage, drain if needed.

Add 2 tablespoons real butter (or you can use 2 tablespoons of the sausage drippings) and saute onion, celery, bell pepper, parsley, green onion and garlic for 3 minutes.

Add shrimp; cook stirring constantly, 3 to 5 minutes or until shrimp turn pink.

Stir in mirliton pulp, 3/4 cup breadcrumbs and creole seasonings; cook, stirring occasionally, 5 minutes. Let cool slightly

Stir in egg.

Stuff mirliton mixture into shells or put in pyrex dish for a casserole.

Sprinkle 1/2 cup breadcrumbs over mirlitons.

Bake indirect on the Egg in a lightly greased 13 x 9 dish at 375 for 15 to 20 minutes or until lightly browned.