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.
 
 
"Jesus *said to them, "My food is to do the will of Him who sent Me and to accomplish His work." (John 4:34)