Title: Baked Stuffed Mirliton (Chayote or Vegetable
Categories: Cajun Vegetable Diabetic Garlic Lowcal
Yield: 6 Servings
| 3 | md | Mirlitons (chayote), peeled and cut in half |
| 1 | ts | Reduced-Calorie margarine |
| 1/2 | lb | Md. shrimp, peeled, deveind, and coarsely chopped |
| 1/2 | ts | Salt |
| 1/2 | ts | Granulated garlic |
| 1/2 | ts | Paprika |
| 1/8 | ts | Ground oregano |
| 1/8 | ts | Ground thyme |
| 1/8 | ts | Ground red pepper |
| 1/8 | ts | Ground black pepper |
| 1/3 | c | Evaporated skim milk |
| 1/3 | c | Chopped green onions |
| 1 | tb | Dehydrated onion |
| 1/2 | c | Plus 2 tablespoons fine dry bread crumbs |
Preheat the oven to 350^F. Spray an 8-inch-square baking dish with
nonstick vegetable cooking spray and set aside.
Place the mirlitons (chayote) in a large pot or Dutch oven. Cover the
mirlitons with water; boil for 30 minutes, or until tender when pierced
with a fork. Remove from the heat, drain and set aside to cool.
Using a small spoon, scoop out the center of each mirliton, and remove
the seed, leaving a 1/2-inch shell all around. Put the pulp in a separate
bowl. Chop the mirliton pulp and set aside. (You should have about 2 cups.)
In a large skillet over medium heat, melt the margarine. Add the shrimp,
salt, garlic, paprika, oregano, thyme, ands red and black peppers. Cook for
5 minutes, stirring often. Remove the skillet from the heat and stir in
the green onions, dehydrated onion and 1/2 cup of the bread crumbs; mix
well. Spoon equal amounts of the shrimp mixture into each shell and top
with the remaining 2 tablespoons bread crumbs.
Arrange the stuffed mirlitond in the prepaired dish and spray each one
with cooking spray. Bake, uncovered, for 30 minutes. Serve hot. PER
SERVING: KCAL FATgm CHOLmg SODmg
69 2 74 143