stuffed chayotes
 
1/2 small  onion
1/4 cup  grated carrot
1/2 cup  grated cheese
1/4 cup  cooked, leftover spaghetti noodles or orzo, if you prefer
  herbs and seasonings
 
finely chop the onion. chop the spaghetti into about 1/2 inch lengths. 
saute the onion in butter with the grated carrot until soft. remove and 
mix together with the spaghetti, grated cheese and finely chopped fresh 
herbs from the garden. halve chayotes, scoop out the nut and enough flesh 
to make a cavity to hold your stuffing. you may want to cut a small piece 
of the underside of the chayote so they sit nicely in the baking dish and 
on the plate. fill the chayote cavities about 1/4 cup of the mixture in 
each cavity. bake in a moderate oven until vegetable is cooked. serve on 
its own as an entree or as a vegetable accompaniment to a main dish. 
 
 
 
 
(ID: 75061) Mirror: rec.food.recipes: Mon, Jan 10, 2005


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