Cooking Light April 2002
4 mirlitons (a.k.a. squash chayote)
1 tablespoon butter
1 cup finely chopped onion
2 garlic cloves, minced
2 1/4 cups cooked crawfish tail meat (about 14 ounces)
1/2 cup dry breadcrumbs
1 tablespoon chopped fresh parsley
1 teaspoon salt
3/4 teaspoon hot sauce
1/2 teaspoon ground thyme
1 large egg, lightly beaten
Pierce mirlitons with a fork.
Place in a Dutch oven; cover with water. Bring to a boil over high heat; reduce heat, and simmer 30 minutes or until tender. Drain and cool. Cut mirlitons in half lengthwise; discard seeds. Scoop out pulp, leaving a 1/4-inch-thick shell. Chop pulp; place in a large bowl.
Preheat oven to 375°.
Melt butter in a medium nonstick skillet over medium heat. Add onion and garlic; cook 6 minutes or until onion is tender. Add onion mixture, crawfish, and remaining ingredients (I added 1/4 cup of Parmesan Cheese to the mixture for extra flavor)
to chopped pulp;
stir to combine.
Spoon about 1/2 cup crawfish mixture into each shell; place stuffed mirlitons on a baking sheet.
Bake at 375° for 30 minutes or until crawfish mixture is thoroughly heated and golden.
8 servings (serving size: 1 mirliton half)