This creole twist on Thanksgiving squash will delight all your guests. In this Stuffed Mirlitons recipe, chayote squash or mirlitons, are filled with shrimp, claw crabmeat and diced ham, making a hearty and unique side dish or appetizer. If you can't find chayote squash, use the flesh of eggplants and serve it casserole-style.
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- Preheat the oven to 350°F. Halve each mirliton lengthwise. In a large pot of boiling salted water, cook the mirliton until just tender, 15 to 20 minutes. Remove and discard the seed. Scoop out the flesh with a spoon, carefully preserving the shell. Coarsely chop the flesh.
- Measure out 2 tablespoons of the butter. Melt in a small saucepan or the microwave and set aside.
- In a large skillet, melt the remaining 6 tablespoons of butter. Add the onion and cook until translucent, 8 to 10 minutes.
- Add the mirliton flesh and toss to coat. Stir in the shrimp and cook until just pink, 5 to 7 minutes. Remove from the heat and stir in the crabmeat, scallions, ¼ cup of the bread crumbs and the ham. Season with salt and pepper to taste.
- Place the mirliton shells on a baking sheet. Fill with the stuffing. Sprinkle with the remaining ¼ cup bread crumbs and drizzle with the reserved butter. Bake for 20 to 25 minutes, until heated through.
Tip: If you can’t find mirlitons (also called chayote squash), bake the stuffing in a shallow baking dish, using two medium eggplants (peeled, cubed and boiled until tender) in place of the mirliton flesh. This casserole-style version is how mirlitons are often served in NOLA, too!