Haitian stuffed chayote squash: It ain't easy being cheesy

Chayote belongs to the gourd family, along with melons, cucumbers and squash. Chayote is known around the world by other names including christophine cho-cho, pipinola, pear squash, vegetable pear, or choko. I’ve tasted chayote in Mexican salads and prepared Haitian-style cut in strips and sautéed in a tomato-garlic sauce. Militon Faci reminds me of a twice baked potato. The shell of the chayote provides a vessel to hold the cheesy mashed insides. It’s pretty dish with melt-in-your-mouth goodness. We were begging in Haitian Kreyol for more! What’s your favorite squash dish? What culture does it represent? We want to hear all about it in the comments! Ingredients: -5 chayote squash -1/2 teaspoon salt plus 1/4 teaspoon salt -1 small onion -1 small green pepper -1/2 cup flour -1 cup milk -1/4 cup butter plus 2 tablespoons cut into small chunks -3 sprigs parsley -1 stalk green onion -2 drops Tabasco sauce -1 bouillon cube -1/4 cup parmesan cheese Directions: 1. Cut 5 chayote in half. Remove center seed. 2. Boil 10 minutes in salt water (1/2 teaspoon salt). 3. Heat oven to 350 degrees. 4. Remove soft insides of the squash. Mash squash with potato masher. 5. Chop one small onion and small green pepper. 6. Put mashed squash in strainer to drain juice. Discard excess juice. 7. Measure out 1/2 cup flour. 8. Heat pan and add 1 cup milk and 1 cup water. Heat through but do not boil. Set aside in separate bowl. 9. Create a bechemel sauce: Add 1/4 cup butter to pan. Whisk until completely melted. 10. Add chopped onion and green pepper to butter in pan. Sauté. 11. Add flour and whisk together with onions and peppers for 1 minute. Add milk and water to pan. 12. Tie together a small bundle of parsley and 1 stalk green onion to create a Bouquet Garni (pronounced “bo-KAY gar-NEE”). Add to sauce to flavor it. 13. Add 2 drops Tabasco sauce, 1 cube bouillon. Keep whisking. 14. Add 1/4 cup parmesan cheese. Let mixture bubble until it thickens. Add small amount of salt (about 1/4 teaspoon). 15. Remove parsley and green onion. 16. Add bechemel sauce to squash and stir together to incorporate. 17. Grease/butter a cookie sheet with sides. 18. Line up squash shells on pan. Fill with bechemel mixture. 19. Sprinkle with Parmesan cheese. 20. Add tiny piece of butter (about 1/2 teaspoon) to the top of each squash. 21. Put tray in oven for 20 minutes to brown tops of squash. ]]>