Baked Stuffed Mirliton (Chayote Or Vegetable from Healthy Diabetic Recipes

Baked Stuffed Mirliton (Chayote Or Vegetable Recipe

Recipe Ingredients:

3 medium Mirlitons (chayote), peeled and cut in half
1 tsp Reduced-Calorie margarine
1/2 lb Md. shrimp, peeled, deveind, and coarsely chopped
1/2 tsp Salt
1/2 tsp Granulated garlic
1/2 tsp Paprika
1/8 tsp Ground oregano
1/8 tsp Ground thyme
1/8 tsp Ground red pepper
1/8 tsp Ground black pepper
1/3 cup Evaporated skim milk
1/3 cup Chopped green onions
1 tbsp Dehydrated onion
1/2 cup Plus 2 tablespoons fine dry bread crumbs

Recipe Instructions:

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

Servings: 6

“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”

~ Doug Larson

 

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