Chayote Relleno

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Preheat oven to 350 degrees F.

Step 2

Cook unpeeled squash in lightly salted water until tender, about 40 minutes. Drain well.

Step 3

Scoop out most of flesh, leaving 1/4-inch thick shell. Season shell with salt and pepper to taste.

Step 4

Coarsely chop chayote flesh. Set aside.

Step 5

Heat heavy large skillet over medium high heat. Add pam, onion, bell pepper and sauté until softened.

Step 6

Meanwhile, in a bowl blend baking soda and water until it is dissolved.

Step 7

In a medium bowl, blend the ground turkey, salt, pepper, bouillon granules, onion powder, garlic powder, Worcestershire sauce, cumin, oregano, swerve, garlic, lime juice and bay leaves. At the end, add the dissolved baking soda.

Step 8

Add to large skillet and cook over medium high heat until most of liquid evaporates.

Step 9

Add tomato sauce and reserved chayote flesh. Stir until most of liquid evaporates.

Step 10

Meanwhile, in a small bowl whisk the eggs and set aside.

Step 11

Spoon the meat mixture into the chayote shells. Pour 1/4 of the egg blend on top of each stuffed shell. Arrange the shells in large baking pan. Pour enough hot water around shells to reach 1/4-inch. Bake until heated through, about 15 minutes.