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Chayote Squash Casserole

Total Time: 1 1/2 to 2 hrs

Serves 8


  • 4 Chayote Squash (Mirlitons)
  • 1 to 1 1/4 cup soft Italian breadcrumbs
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons butter
  • 1/2 pound shrimp (or ground meat or ham), coarsely chopped
  • 1/2 teaspoon salt
  • Dash of black pepper
  • 1 teaspoon chopped parsley
  • 1 sprig thyme
  • 1/8 cup buttered bread crumb


  1. Simmer Chayote in salted water until tender, about 1 to 1 1/4 hours. Remove, drain, and reserve about 1 cup of the water.
  2. Cut the Chayote in half. Remove the seeds and carefully spoon out the pulp.
  3. Chop the pulp and add bread crumbs. Sauté onions, garlic, and shrimp or meat of your choice in butter over medium heat until tender, about 10 to 15 minutes.
  4. Add salt and pepper. Continue cooking for 5 minutes, stirring frequently. (add a little of the reserved water if too dry) Cool a little and add parsley and thyme and mix thoroughly.
  5. Fill casserole dish with pulp mixture and sprinkle the top with buttered crumbs. Bake at 375°F for 25 minutes.

NOTE:  1/4 cup of grated Parmesan cheese can be sprinkled on top with the buttered breadcrumbs.

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