Louisiana-Style Chayote

Let's Cook

1. Step 1.

   Boil in salted water to cover until tender but firm, 6 to 10 minutes: 3 chayotes, halved and pitted

2. Step 2.

   Drain and set upside down on a rack to cool. Scoop out the insides, leaving roughly ⅜-inch-thick shells. Pat the shells dry and place in a 13 × 9-inch baking dish. Chop the pulp.

3. Step 3.

   Preheat the oven to 375°F.

4. Step 4.

   Heat in a large nonstick skillet over medium-high heat: 1 tablespoon vegetable oil

5. Step 5.

   Add and cook, turning once, until bright pink, about 2 minutes: 6 large shrimp (about 3 ounces), peeled and deveined

6. Step 6.

   Remove the shrimp and let cool. Add the squash pulp to the skillet along with: ⅓ cup finely diced red bell pepper; ⅓ cup chopped parsley; ¼ cup finely diced ham; 1 green onion, chopped; 1 garlic clove, minced; 1 teaspoon chopped fresh thyme or ¼ teaspoon dried thyme; Salt and black pepper to taste; Pinch of cayenne pepper

7. Step 7.

   Cook, stirring, until the vegetables are softened, about 4 minutes. Meanwhile, finely chop the shrimp. Remove the filling from the heat and stir in the shrimp. Divide among the squash shells and sprinkle with: ¼ cup dry bread crumbs; 2 tablespoons butter, cut into small pieces

8. Step 8.

   Bake until heated through and browned on top, about 35 minutes.