Stuffed Mirliton

Ingredients

• Olive oil - 2 tablespoons
• Salt and pepper - To taste
• Fresh parsley - 2 tablespoons, chopped
• Parmesan cheese - 1/2 cup, grated
• Breadcrumbs - 1 cup
• Creole seasoning - 2 teaspoons
• Garlic - 3 cloves, minced
• Celery - 2 stalks, finely chopped
• Bell pepper - 1 medium, finely chopped
• Onion - 1 medium, finely chopped
• Shrimp - 1 pound, peeled and deveined
• Mirliton (chayote squash) - 6

Instructions

1. Preheat the oven to 375°F.
2. Cut the mirliton in half lengthwise and remove the seeds. Place the halves in a large pot of boiling water and cook until tender, about 15 minutes. Drain and let cool.
3. Scoop out the flesh of the mirliton, leaving a 1/4-inch thick shell. Chop the flesh and set aside.
4. In a large skillet, heat the olive oil over medium heat. Add the onion, bell pepper, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
5. Add the chopped mirliton flesh and shrimp to the skillet. Cook until the shrimp are pink and cooked through, about 5 minutes.
6. Stir in the creole seasoning, breadcrumbs, Parmesan cheese, and fresh parsley. Season with salt and pepper to taste.
7. Fill each mirliton shell with the shrimp and vegetable mixture.
8. Place the stuffed mirliton in a baking dish and bake for 20-25 minutes, or until heated through and lightly browned on top.
9. Serve hot and enjoy!