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Stuffed Chayote Squash

Actually along time ago I looked this up on youtube and seen a couple of videos to see how this is done. As you know thart I collect recipes and pin them in my pinterest then I make them and take photos. This was one of many and I have about 15 more posts to write about yet from these pictures yet and I am getting though it then I am going to rest and then come up on another post to work on Inshallah. Before you get started look at my Halal Pasteles With Arroz Gandoules and only make the sofrito then the meat filling from this post and that is all.

You will need 5 chayote squash cut in half lenghtwise and remove the seed in the middle. The seed pops out. Repeat until they are all done. Coat a large roasting pan with 1 oz of olive oil. Preheat the oven to 375F or 150C. Bake for 15 minutes covered then take out of the oven to cool and do not turn off the oven yet because you are going to put it back in there again in a bit. Take a teaspoon and gently scoop out the meet of the squash itself and the thickness should look exactly as it is shown in this image above. Place the squash meat in the picallio which is the meat filling. Mix and add this to the now chayote cups. After they are filled then you sprinkle 1 tbs of panko over this and grate both romano and parmasean cheeses and sprinkle this on the top as well and pop it back in to the oven and cook for 30 minutes. The cheese should be hot and bubbly. Remove and place on a plate and enjoy. Also if you do not want to use the type of cheeses I used then you can use either cheddar, colby, pepper jack, monteray jack, colby jack with is a combo of monterey jack and colby, fantina, asiago, mozzerela, munster, American, edam, guyre or gouda. Also you can add vegan cheese too if you are lactose intolerant. Enjoy this with rice and a nice ice cold bottle of goya malta light.

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