Friday, November 20, 2009
If you hadn't notice by now, for you loyal readers, one of my favorite vegetables is the chayote squash. They're just so good. This time around I decided to stuff them. Stuff them I did. There's really no good story about this one really. I was just hungry.
The stuffing included sardines, onion and tomato. Oh and I must not forget the panko crumbs as well. I poached the chayote halves in water first to get them nice and tender, then scooped out the delicious flesh and mixed the filling together. Once they were ready I baked them in the oven just to get the chayote bowls a good roast as well as bake the filling.
Not too filling and just right. At least, for me it was.
Makes 4 chayote bowls
1 ripe tomato - deseeded and chopped
1/2 small sweet onion - chopped
1 5oz can sardine in oil or tuna in oil
1 tsp dry basil
1 tsp dry thyme
1/4 c panko breadcrumbs - plus extra
1/4 c shredded cheese - your choice
extra virgin olive oil
salt and pepper to taste
Half each chayote and remove the pit/seed.
Bring a small pot of water to a boil and season it with some salt. When the water is boiling carefully add the chayote. Cook until tender.
Drain most, but not all the oil from the sardines/tuna.
Chop the tomatoes and place them into a bowl with the sardines/tuna, dry basil, dry thyme, and sweet onion. Set aside.
Preheat your oven to 375˚F
With a slotted spoon, remove the chayote and let it cool for a few minutes before scooping out the flesh.
Coat the chayote bowls and lightly coat the skins with some olive oil. Place on a foil lines baking sheet.
Once the flesh has been scooped out, chop them into pieces and place into a bowl with the sardine/tuna mixture. Season with a pinch of salt and pepper to taste. Mix in the panko crumbs.
Divide the filling among the 4 bowls. Bake for 15-20 minutes until the panko crumbs are lightly browned.
Top the chayote with the shredded cheese and bake for another 3-4 minutes until cheese is melted.