Chayote....Stuffed, Of Course

Chayote was another vegetable I passed up in the produce aisle.  Honestly, it was just so funny looking I didn't know what I would do with it.  Recently a cooking show host used it, and I discovered it had a name, but I didn't pay attention to the recipe.  So the next time I saw it in the store, I decided to buy it and look online for a way to cook it.  Chayote is a Mexican squash that is about the same size and shape as an avocado, but pale green and wrinkly.  It has a sweet flavor, almost apple-like.  The first time I cooked it, I peeled and sliced it and treated it like a zucchini.  I sauted it in olive oil with sliced onions, salt and pepper.  It was good, but not fabulous.  I like zucchini better, and zucchini is a bit less expensive.

I happened to have bought a couple on sale this week and was determined to try again.  So I researched and found a recipe for stuffed chayote, one that was spicy and Cajun and had lots of steps to it.  But I was tired, so I put the recipe aside for another time, and stuffed it my own way.  I cut two chayotes in half and steamed them, cut side up, until the flesh was tender.  Then I scooped out the insides and put them in a bowl and mashed them up a bit.  In a skillet I sauted a chopped jalapeno, scallions and, of course, some spinach leaves.  When this was done and seasoned, I added some black beans that I had leftover from another meal.  This mixture was added to the mashed chayote in the bowl, where some crumbled feta joined the fun.  The hollow chayotes were placed in a baking dish, filled with the mixture, then baked for about 15 minutes, until all the flavors melded together.

The combination of flavors was actually very good.  The chayote had a sweetness to it, and was complemented by the heat of the jalapeno and the saltiness of the feta.  The black beans added a chewy texture.  All in all, it was a successful experiment.  I am not suggesting anyone necessarily try this recipe exactly, but I do recommend that you experiment with new combinations of flavors and textures.  Nothing ever needs to be wasted.  Whatever was extra from last night's dinner may taste great inside a portobello mushroom, a pepper or a hollowed out eggplant.   I challenge you.....stuff something!