New Orleans Stuffed Mirliton

By JimMac

Ingredients

• 4 mirlitons (a.k.a. chayote squash)
• 1 tablespoon butter
• 1 cup finely chopped onion
• 2 garlic cloves, minced
• 2 1/4 cups cooked crawfish tail meat (about 14 ounces)(other seafood can also be added)
• 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

Preparation

Step 1

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; 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.

Yield 8 servings (serving size: 1 mirliton half)