Kenneth Temple Stuffed Merliton (Chayote Squash)

Ingredients

  • 6 chayote squashes
  • 2 tablespoons avocado oil
  • 1 lb. 80/20 ground chuck
  • ½ link of beef smoked sausage chopped medium
  • 2 teaspoons Savory Cajun seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon cayenne pepper
  • 1 medium onion chopped medium
  • 1 bell pepper chopped medium
  • 2 celery stalks chopped medium
  • 2 garlic cloves chopped fine
  • 1 teaspoon dry thyme
  • 2 tablespoons unsalted butter
  • 1 cup bread crumbs
  • juice of 1 lemon about ¼ cup
  • ½ bunch chopped Italian parsley

Instructions

  • Place the whole mirlitons in a large pot, fill it with water, cover, and bring to a boil for 25 minutes; reserve ½ cup of the mirliton stock. Remove the mirliton, cut mirliton in half lengthwise, and set aside to cool for 10 minutes.
  • Remove seeds and scoop the mirliton flesh into a food processor or a bowl. Gently scoop out ¾ of the flesh to preserve the shell, then place the shell on a foil-lined baking sheet. Pulse the food processor 5-6 times until the mirliton is chopped, or rough chop it to a medium size by hand.
  • Preheat the oven to 375°F(190°C). While the mirlitons boil, heat a large skillet with oil over medium heat. Once hot, add the ground beef and cook until browned, about 4 minutes. Do not drain the meat when water is released. Add smoked sausage and cook for 4 minutes until browned. Stir in 1 teaspoon of Cajun seasoning, salt, and cayenne pepper. Add onion, bell pepper, celery, and mirliton; cook for 3 minutes, or until the vegetable mixture is tender. Stir in minced garlic and dry thyme.
  • Add remaining Cajun seasoning, ½ cup breadcrumbs, and lemon juice. The mixture should thicken up. Add more mirliton stock if needed.
  • Scoop the mixture into the mirliton shells, be sure to evenly distribute it, and stuff it to create a mound shape. Sprinkle more breadcrumbs over top. Bake for 20 minutes or until the tops are lightly browned, and garnish with parsley.


 


Before You Begin

Here are my steps for getting organized and moving fast in the kitchen.

Step 1: Get all ingredients for the stuffed mirliton on the counter.

Step 2: Measure each ingredient into its own individual bowl.

Step 3: Begin following the recipe and prepare for some delicious New Orleans fare

Prep Time15minutes mins
Cook Time45minutes mins
Total Time1hour hr

CourseMain Course, Side Dish
CuisineCajun, Creole

Servings6 people
Calories397 kcal


Notes


Make Ahead & Storage

Stuffed mirlitons are best eaten immediately, but they will remain fresh for up to seven days in the fridge in an airtight container or individually wrapped in plastic wrap.

You can keep cooked stuffed mirlitons frozen in an airtight container in the freezer for up to 2 months.

To reheat, place in an oven or air fryer at 400°F for 5 minutes, or until hot.

 

Pro Recipe Tips, Substitutions & Tricks

Here are a few notes to ensure your stuffed mirlitons always taste like you're from New Orleans.

  • To cut the mirlitons in half lengthwise, stand them up on the cutting board and cut them in half with a sharp knife.
  • You can add peeled and deveined shrimp or crab meat to this dish when you add the chopped mirliton pulp.
  • If you don't want the stress of tearing the mirliton scoop out all the flesh and discarding the shell. You will bake the filling in a 9x13 pan for about 25-30 minutes at the same temperature. This is another option for making a mirliton dressing.
  • Feel free to use olive oil or melted butter as an alternative to avocado oil.
  • You can use Italian breadcrumbs or gluten-free breadcrumbs instead of traditional breadcrumbs.
  • Some people like adding crab boil to their version, but I find it to be overpowering. Besides, this stuffing is seasoned to perfection. 
  • You can use my homemade Creole seasoning in place of my Savory Cajun seasoning. 

 

Storing Leftovers

Stuffed mirlitons are best eaten immediately, but they will remain fresh for up to seven days in the fridge in an airtight container or individually wrapped in plastic wrap.

You can keep cooked stuffed mirlitons frozen in an airtight container in the freezer for up to 2 months.

To reheat, place in an oven or air fryer at 400°F for 5 minutes, or until hot.

 

Nutrition


Calories: 397kcalCarbohydrates: 23gProtein: 18gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 68mgSodium: 623mgPotassium: 512mgFiber: 4gSugar: 5gVitamin A: 1155IUVitamin C: 38mgCalcium: 84mgIron: 3mg