This is a favorite at our house:
Chayote Casserole with Ground Pork
Chayotes are related to squash and are indigenous to Mexico. Here
the chayote is baked in a creamy sauce with ground pork for a light main dish.
2
medium chayote squash, quartered lengthwise
1 tablespoon olive oil
1/2 pound lean ground pork
1/2 medium white onion, coarsely chopped
1/2 red bell pepper, coarsely chopped
1/2 teaspoon dried thyme
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
1/2 cup heavy cream
1 tablespoon bread crumbs
1/2 cup shredded manchego or mild cheddar cheese
1.
In a large pan of salted boiling water, cook the chayotes over medium heat
until tender, about 25 minutes. Drain and cool under running water. Peel off
the thin skin and slice crosswise. Reserve in a bowl.
2. Preheat oven to 350°. Grease an ovenproof casserole dish. Heat the oil in a
skillet and cook the ground pork until no longer pink. Add the onion and red
pepper. Cook, stirring, until tender, about 5 minutes. Add the reserved chayote
and the remaining ingredients, except the cheese. Stir to mix. Bring to a boil
and cook for 1 minute.
3. Transfer the vegetables to the casserole dish. Sprinkle the cheese on top.
Bake until completely heated through and the cheese is melted, about 20
minutes. Serve hot.
