Thursday, November 6, 2014

Mentor Moment #1 - Chayote Squash - By Carolyn S.

Our first Mentor Moment is brought to you by Carolyn! She has a wonderful recipe to share with us that was passed down by her Grandma! Thank you, Carolyn, for giving us something special to add to our recipe boxes! 

Chayote Squash


3 Chayote Squash yields 6 servings
1/2 pkg 8oz chopped ham
1/4 lb ground turkey or beef(your choice)
1 lb raw shrimp peeled (small)
All fresh seasonings should be chopped as small as possible.
1/2 stalk celery
1/2 green bell pepper (small)
1/2 yellow onion (small)
1 stalk green onion
1 tablespoon parsley flakes
2 tablespoons garlic powder
4 whole dried bay leaves
Italian breadcrumbs


Boil chayote squash until tender, about an hour or more. Check for tenderness by sticking a fork in largest end of squash.

While squash is boiling prepare other ingredients. Chop all seasonings and place in bowl. You may add dry seasonings to fresh, as all seasonings will be added at same time. Put aside until later.

Rinse off ham
Peel and clean raw shrimp
Separate amt of ground meat to use
Put aside in separate containers

When squash is tender, pour off hot water and add cold water until cool enough to handle.
Take each squash in hand and slice down middle beginning at the largest end placing the knife between the largest end that looks like lips. Slice in half. With a tablespoon scoop insides of shell carefully cleaning out as much as you can without tearing the outer shell, as you will use shell again later. Continue this process until all shells are cleaned out. Line up cleaned shells in pan to bake in after stuffing complete.

Put all cleaned out squash in large skillet. Allow to fry. Do not add oil of any kind. You will fry squash until most of the water is absorbed. Add chopped ham and ground meat to mixture. Allow to cook for 2 min stirring often. Add all seasonings to mixture. Allow mixture to cook for 3 minutes stirring often. Add shrimp allow to cook for 1 min. Add breadcrumbs to mixture as it may have more water added from shrimp. Add breadcrumbs to dry mixture a little. Do not dry too much, but you don't want it running either. Taste for salt and pepper to see if you want to add more.
When squash cooking is complete using the same tablespoon used to clean out shells, restuff shells with squash dressing. Stuff to your liking. Place stuffed shells in pan sprinkle top with breadcrumbs.
Bake in oven uncovered at 375 degrees until top is brown.

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