Yield: 8 servings
Serving size: 1 stuffed squash
- 8 chayote squash (mirlitons)
- 2 Tbsp olive oil
- ½ cup green onions, sliced very thin
- 1 medium red bell pepper, chopped
- 1 Tbsp roasted garlic, minced in olive oil
- 1 pound small raw shrimp, peeled and deveined
- 1 pound bay scallops
- 1 cup pork panko
- 1 Tbsp cayenne pepper hot sauce (i.e. Crystal’s or Frank’s brand)
- 2 tsp smoked paprika
- Salt & pepper to taste
- 6 Tbsp grated Romano or Parmesan cheese, divided (optional)
- Steam (or boil) the chayote squash in a large pot on medium-low heat for approximately 30 to 40 minutes or until tender (when poked with a fork).
- Allow to drain and slightly cool.
- Preheat oven to 325 degrees Fahrenheit.
- Slice off the tops of each squash and carefully scoop out the flesh, setting both the flesh and the shells separately aside.
- Heat olive oil in a large skillet on low-medium heat.
- Stir in the chayote flesh, onions, bell pepper, and garlic onto the skillet and sauté for ~15 minutes or until vegetables are very tender.
- Add shrimp, scallops, pork panko, seasonings, and half (3 Tbsp) of the grated cheese.
- Place the chayote shells on a large lined and oiled baking sheet.
- Carefully spoon in the vegetable/seafood/panko stuffing, taking care to avoid tearing the shell.
- Gently pack in the mixture to a level slightly above the top of the shell.
- Top each stuffed shell with the remaining grated cheese.
- Bake for ~30 minutes or until topping is browned.
- Garnish as desired.