*  Exported from  MasterCook  *

                        Vegetable Stuffed Chayote

Recipe By     : BH&G Cooking For Today, Vegetarian Recipes
Serving Size  : 4    Preparation Time :60:00
Categories    : Vegetarian Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Medium        Chayote fruit -- (8 oz ea)
   1      Cup           Mushrooms, fresh -- sliced
     1/2  Cup           Sweet red pepper -- chopped
   1      Clove         Garlic -- minced
   1      Tablespoon    Margarine
   1 1/2  Cups          Whole grain bread crumbs -- toasted *
     1/2  Cup           Parmesan cheese -- shredded
   1                    Egg -- beaten
   2      Tablespoons   Cilantro -- snipped
     1/8  Teaspoon      Salt
     1/8  Teaspoon      Pepper
     1/4  Teaspoon      Instant vegetable bouillon granules
     1/4  Cup           Water

Halve Chayote lengthwise. Place halves in enough cold salted water to
cover.  Bring to a boil; reduce heat. Cover and simmer for 12 to 15
minutes or until tender. Drain.

When cool enough to handle, remove seed. Scoop out and reserve pulp
to within 1/4 inch of skin. Invert shells; set aside to drain. Chop
pulp, drain. If necessary, squeeze pulp between paper towels to
remove excess liquid. Set aside.

Meanwhile, for stuffing, in a large skillet cook mushrooms, sweet
pepper, onion and garlic in hot margarine till tender but not brown.
Remove from heat.  Stir in Chayote pulp, toasted bread crumbs, 1/3
cup of the parmesan cheese, eggs, cilantro, salt and pepper. Dissolve
the bouillon granules in the water; stir into stuffing. Spoon
stuffing into Chayote shells.

Place shells in a 2 quart square baking dish. Cover and bake in a 350
degree F oven about 25 minutes or till heated through. Sprinkle with
remaining parmesan cheese. Bake for 3 to 5 minutes more till cheese
melts.

Makes 4 servings.
 
* To toast bread crumbs, spread them in a single layer in a shallow
  baking pan. Bake in a 350 degree F oven about 8 minutes or until
  toasted.

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NOTES: Chayote (chaw-YOTE-ee) is a pear shaped squash with a moist
pulp that tasts like a cross between an apple and a cucumber. Look
for small, firm, unblemished chayotes and store them in a plastic bag
in your refrigerator for up to 2 weeks.