STUFFED CHO-CHO (CHAYOTE)

I've always seen this vegetable in the supermarket as chayote, but I have never experienced it until now. It is a very bland tasting vegetable from the squash family and does need lots of seasoning. It originated with the Aztecs in Mexico. Other names are vegetable pear, and (French) Christophene. It can be smooth or prickly. It can be eaten raw, fried, grilled, or stuffed and baked. Keeps in fridge for a few days. Do not buy if wrinkled.

I think the cho-chos need a bit of tabasco while eating or sauce from my other recipe, Xamaca Tofu.

3 cho-chos
1 medium onoin, chopped
1/8 tsp hot pepper, finely chopped
1/4 cup sweet pepper, seeded and chopped
(I used red bell pepper)
1 tbs veg oil
1 cup bread crumbs or rice
1 tsp salt
1/2 cup fresh parsley, chopped or 1/3 of 1/2 cup
if using dried parsley
Recipe called for yogurt, but I eliminated it.

Preheat oven to 350

Cut cho-chos in half lengthwise and remove
seeds

Boil the cho-chos in salted water for about
25 minutes or until cooked (don't overcook)

Mash the cho-cho insides, add to the sauteed
onion and peppers, and mix with the remaining
ingredients.

Place a portion of stuffing in each cho-cho shell.

Bake until the stuffing is light brown, about 20
minutes.

Recipe from Delicious Jamaica! Vegetarian Cuisine
by Yvonne McCalla Sobers