Thursday, January 2, 2014

A Bit of the Tropics with Seafood

 A wonderful alternate side dish for Seafood involves a little bit of the tropics.  Grown in Costa Rica, Mexico and Brazil, the Chayote Squash steams up beautifully and I stuff it with breading that has been infused with Bacon, Asiago Cheese and Cilantro. Here's what I do....
Steam the Chayote Squash....
 For the stuffing: In a small saucepan, Saute 1 tablespoon butter, 1/4 cup of diced onion and 1/4 cup of diced Celery until soft and translucent. In a medium sized mixing bowl, place 2 cups of lightly seasoned, dried Stuffing Bread. ( you can use ready-made from the grocery, or dry your own bread cubes in the oven) Add 2 tablespoons of Bacon bits, 1 Teaspoon of Cilantro, and 1/4 cup of grated Asiago cheese. Add the sautéed Onion/Celery. Toss. Moisten the mixture further with a can of Vegetable broth to desired consistency. You want the stuffing to be moist, soft, but still well defined. Too much liquid will make a pasty mess... so add the broth gradually as you toss the stuffing.  
When the Chayote squash is steamed to fork-tender... place the squash on a cutting board..
 Cut the Squash in half, as shown. Remove the softened 'nut' from inside the squash, scoop out the pulp and lightly chop the pulp. Then, add the pulp into your stuffing mixture. Toss.. ...

Spray a baking dish with cooking spray .. lay the squash halves into the baking dish and stuff with the stuffing. Bake at 350 degrees until the cheese is melted and the stuffing has a light crunch on the top.
                                                                     Enjoy these with your favorite Seafood... one bite ... and ... well....You're welcome...... :P ...... Vitamin C never tasted so good..... ;)


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Kirsten said...

Freddy, Thanks very much for the lovely invitation. It means a lot to me. I have visited your site and signed my blog on...Your interest in sharing my blog and recipes is most appreciated. Kirsten


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