Stuffed Mirliton

Ingredients

Mirliton (chayote squash)

2, halved and seeds removed

Olive oil

2 tablespoons

Salt

to taste

Black pepper

to taste

Fresh parsley

1/4 cup, chopped

Parmesan cheese

1/2 cup, grated

Breadcrumbs

1/2 cup

Creole seasoning

1 tablespoon

Garlic

2 cloves, minced

Celery

1/2 cup, diced

Bell pepper

1/2 cup, diced

Onion

1/2 cup, diced

Shrimp

1 pound, peeled and deveined

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the mirliton in half lengthwise and remove the seeds. Place the halves in a large pot of boiling water and cook until tender, about 15 minutes. Drain and let cool.
3. Carefully scoop out the flesh of the mirliton, leaving a 1/4-inch thick shell. Chop the flesh and set aside.
4. In a large skillet, heat the olive oil over medium heat. Add the onion, bell pepper, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
5. Add the chopped mirliton flesh and shrimp to the skillet. Cook until the shrimp are pink and cooked through, about 5 minutes.
6. Stir in the creole seasoning, breadcrumbs, Parmesan cheese, and fresh parsley. Season with salt and pepper to taste.
7. Generously fill each mirliton shell with the shrimp and vegetable mixture, pressing down slightly to pack it in.
8. Place the stuffed mirliton in a baking dish and bake for 20-25 minutes, or until heated through and lightly browned on top.
9. Serve hot and enjoy! Pair with a side of rice or a fresh salad for a complete meal.