Stuffed Chayote (Choko)
Another (quicker) variation to this dish is using tuna! No need to cook up mince - just open a can of tuna and mix in the cooked chayote flesh and pop back in the oven to bake!
- 2 chayote
- 250g mince (meat or veggie option)
- 1 onion, chopped finely (brown, red or spring onion works)
- 1 garlic clove, minced
- 1 cup grated cheddar
- 3/4 cup cooked brown rice, or quinoa
- 1 teaspoon mild chili or chipotle powder
- 1 /2 teaspoon ground cumin
- Salt & Pepper
- 1/4 cup chicken or vegetable stock
- 1 tablespoon olive oil
- Boil a large pot of water, add some salt. Cut each chayote in half lengthwise and place into pot. Simmer for 15 minutes. Remove from water and pop onto clean towel to drain. Once cooled, scoop out seeds and some of the flesh to make room for the filling.
- While your chayote is simmering, you can prepare the filling. Fry mince of your choice with onion. After 3 minutes add your chopped garlic, and remaining ingredients except for the stock. Continue cooking for another 6 minutes or until mince has cooked through. Remove from heat and pour in the stock. Cover and set aside for at least 10 minutes.
- Preheat your oven to 200.
- When the squash halves are cool enough to handle, remove the seed, then use a large spoon to carefully scoop out some of the flesh. Try not to tear the skin so you have an intact shell. There will probably be water in the remaining shell. Drain it.
- Chop the chayote filling up and mix in with your mince mixture.
- Fill the chayote halves with your filling, making sure to pack it in nice and firmly. Sprinkle with cheese on top and pop in the oven for around 10/15 mins.
- Voila! Enjoy!