STUFFED CHAYOTE SQUASH (CHAYOTE RELLENO)

3 chayote squash (see note)
2 tablespoons vegetable oil
1 onion, finely chopped
3/4 pound lean ground beef
3 cloves garlic, minced
2 to 3 jalapeno chilies, seeded and minced*
3 tomatoes, peeled, seeded and chopped**
1/2 teaspoon dried oregano
1/2 teaspoon cumin seeds, crushed
1/2 cup raisins
1/2 cup grated parmesan cheese (optional)

Cut the chayote in half lengthwise and remove the seed. Cook the squash in lightly salted water to cover until tender-crisp, about 25 minutes. Drain and scoop out most of the flesh, leaving a 1/4 -inch shell. Set shells aside and chop flesh; set aside.

Preheat oven to 350 degrees F.

Heat the oil in a skillet and saute the onion until it is soft.

Add the ground beef, garlic and jalapenos, and cook over medium heat until the meat is no longer pink.

Add the tomatoes, oregano, cumin, raisins and reserved chayote flesh. Combine well.

Gently pile the mixture into the reserved chayote shells. Sprinkle with cheese. Set in baking dish.

Bake 15 to 20 minutes.

*Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.

**To skin tomatoes, plunge into boiling water for 30 seconds to 1 minute. Remove immediately and plunge into cold water. Skin should slip off easily.

Makes 6 servings
Source: South American Cooking by Barbara Karoff

NOTE: Chayote Squash are roughly pear-sized in shape and light to dark apple-green in color, Chayote Squash has a smooth skin with slight ridges running from stem to end. The average Chayote weighs about 1/4 pound and measures approximately 3-4 inches in length. Though similar to summer squash, Chayote usually requires a longer cooking time because of its firmer texture. Source: Melissa's Produce Information