Mirliton

🧂 Ingredients

• 3 pounds mirliton

  (whole chayote squash)
• 1 lb fresh shrimp

  (thawed, peeled, and deveined)
• 1 tablespoon butter

  (divided into 2 half portions of ½ tablespoon each, one for optional topping)
• 1 cup yellow onion

  (chopped)
• 1 teaspoon garlic

  (minced)
• 1 teaspoon dried thyme
• ¼ teaspoon each, salt & pepper

  (to taste)
• 1 lb cooked ham

  (cubed)
• 1 large egg
• 1 ½ cups dry bread crumbs

  (divided into 2 portions, 1 cup for the mirliton and ½ cup for the optional topping)

Instructions

• 1 Boil a large pot of water. Place the mirliton in the water and boil until tender
  (about 45 minutes). Drain, peel, and cool the squash then cut them into halves.
  Remove the seeds and cut into cubes.
• 2 Bring another large pot of water to a boil and add the shrimp. Cook for 5
  minutes or until the shrimp turns pink. Drain the shrimp, set aside, and reserve
  the water for later. Preheat oven to 250°F (120°C).
• 3 Take out a large skillet and heat butter over medium-high heat. Saute onion for
  2-3 minutes, add minced garlic, dried thyme, salt, and pepper. Saute for an
  additional 30 seconds and then remove from heat. Continue stirring as the pan
  cools slightly. Set aside.
• 4 Whisk the egg in a small bowl and add 2 tablespoons of water from the shrimp.
  Pour the mixture into the baking dish. Mix in the breadcrumbs and the rest of
  the butter until thoroughly blended. *If the dressing seems dry, you can add a
  little more water from the shrimp.
• 5 Bake at 250°F (120°C) for 1 hour and 30 minutes or until golden on top.

Nutrition Info