Squash
 

Stuffed Chayote Squash

3 large chayotes, halved lengthwise
1 tablespoon salad oil
1 lb. ground pork beef or Italian sausage
1/2 cup finely chopped onion
1 clove garlic, minced or pressed
1/4 cup tomato sauce
1 teaspoon oregano leaves
1/2 teaspoon of vinegar
Salt to taste
Shredded cheddar cheese

Boil chayote squash halves in 2 inches of water until tender when pierced (25 to 35 minutes.) Drain.

While chayotes are cooking, heat oil in a wide frying pan over medium heat. Add ground meat, onion and garlic.  Cook stirring often, until meat is browned and onion is soft.  Scoop pulp for each chayote half, leaving a 1/4-inch-thick shell.  Dice pulp and seed.  Add to meat mixture with tomato sauce oregano, and vinegar.  Season to taste with salt.

Place chayote shells in a greased shallow baking pan.  Evenly fill with meat mixture and top with cheese.  Bake, uncovered, in a 400 degree oven until cheese is melted (about 10 melted.)


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