Serves: 4
Total Calories: 599

2 medium chayote squash, quartered lengthwise
1 tablespoon olive oil
1/2 pound lean ground pork
1/2 medium white onion, coarsely chopped
1/2 red bell pepper, coarsely chopped
1/2 teaspoon dried thyme
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
1/2 cup heavy cream
1 tablespoon bread crumbs
1/2 cup shredded manchego or mild Cheddar cheese

1. In a large pan of salted boiling water, cook the chayotes over medium heat until tender, about 25 minutes. Drain and cool under running water. Peel off the thin skin and slice crosswise. Reserve in a bowl.

2. Preheat oven to 350°. Grease an ovenproof casserole dish. Heat the oil in a skillet and cook the ground pork until no longer pink. Add the onion and red pepper. Cook, stirring, until tender, about 5 minutes. Add the reserved chayote and the remaining ingredients, except the cheese. Stir to mix. Bring to a boil and cook for 1 minute.

3. Transfer the vegetables to the casserole dish. Sprinkle the cheese on top. Bake until completely heated through and the cheese is melted, about 20 minutes. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 599
Calories from Fat: 293

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