Yield: 8 servings
Serving size: 1 stuffed squash

Ingredients

• 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)

Directions

1. 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).
2. Allow to drain and slightly cool.
3. Preheat oven to 325 degrees Fahrenheit.
4. Slice off the tops of each squash and carefully scoop out the flesh, setting both the flesh and the shells separately aside.
5. Heat olive oil in a large skillet on low-medium heat.
6. Stir in the chayote flesh, onions, bell pepper, and garlic onto the skillet and sauté for ~15 minutes or until vegetables are very tender.
7. Add shrimp, scallops, pork panko, seasonings, and half (3 Tbsp) of the grated cheese.
8. Place the chayote shells on a large lined and oiled baking sheet.
9. Carefully spoon in the vegetable/seafood/panko stuffing, taking care to avoid tearing the shell.
10. Gently pack in the mixture to a level slightly above the top of the shell.
11. Top each stuffed shell with the remaining grated cheese.
12. Bake for ~30 minutes or until topping is browned.
13. Garnish as desired.