Ingredients

3 medium mirlitons (chayote), peeled and cut in half
1 tsp. reduced calorie margarine
1/2 pound medium shrimp, peeled, de-veined, 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 C. evaporated skim milk
1/3 C. chopped green onions
1 Tbsp. dehydrated onion
1/2 C. plus 2 Tbsp. fine dry breadcrumbs

Cooking Instructions

Preheat the oven to 350 degrees 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 and 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, about 2 cup. In a large skillet over medium heat, melt the margarine. Add the shrimp, salt, garlic, paprika, oregano, thyme, and 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 breadcrumbs. Mix well. Spoon equal amounts of the shrimp mixture into each shell and top with the remaining 2 Tbls. breadcrumbs. Arrange the stuffed mirliton in the prepared dish and spray each one with cooking spray. Bake, uncovered, for 30 minutes. Serve hot.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)