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Ingredientes
- 3 x Chayotes, Halved And Seeded
- 1 Tbsp. Olive Or possibly Safflower Oil
- 6 lrg Shrimp (About 3 Ounce), Peeled And Deveined
- 1 lrg Scallion, Minced
- 1 x Clove Garlic, Chopped
- 1/3 c. Red Bell Pepper, Finely Diced
- 1/3 c. Fresh Flat-Leaf Parsley, Minced
- 1/4 c. Ham, Finely Diced Salt, To Taste Grnd Pepper, To Taste
- 1 pch Grnd Red Pepper, To Taste
- 1 Tbsp. Plain Dry Or possibly Toasted Fresh Breadcrumbs
Direcciones
- Boil chayotes in salted water to cover till tender but hard, about 6 to 10 min. Remove, set upside down to cold, then scoop out the insides, leaving a shell 1/3 inch thick. Pat dry and place the shells in a 13x9 inch baking dish. Chop the pulp. Preheat the oven to 375 degrees. Saute/fry shrimp in oil in a large nonstick skillet over high heat till shrimp are bright pink. Remove shrimp with slotted spoon, let cold, and finely chop. Add in the squash pulp to the same plan along with the scallion, garlic, red pepper, parsley, ham, thyme, and peppers. Cook over medium-high heat till no liquid remains and everything is dry, about 4 min. Stir in the shrimp.
- Divide the filling among the 6 squash shells and sprinkle each one with breadcrumbs. Bake till heated through and browned on top, about 35 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 6 servings | |
| Calories 65 | |
| Calories from Fat 28 | 43% |
| Total Fat 3.16g | 4% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 134mg | 6% |
| Potassium 210mg | 6% |
| Total Carbs 5.72g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.08g | 1% |
| Protein 4.23g | 7% |
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