|Chayotes||2 1⁄4 Pound (3, 3/4 Pound Each)|
|Lean ground lamb||1 Pound|
|Onion||1 Medium , minced|
|Garlic||4 Clove (20 gm) , minced or pressed|
|Ground allspice||1⁄2 Teaspoon|
|Coarsely ground pepper||To Taste|
|Ground cloves||1⁄8 Teaspoon|
|Raisins||1⁄2 Cup (8 tbs)|
|Tomato paste||6 Ounce (1 Can)|
|Dry red wine||2 Tablespoon|
In a 4- to 5-quart pan over high heat, bring 2 quarts of water to a boil and add chayotes.
Cover and simmer until chayotes are tender when pierced, about 40 minutes cool.
Cut chayotes in half lengthwise and scoop out pulp, leaving 1/2 inch-thick shells.
In a 10- to 12-inch frying pan over medium-high heat, add lamb, onion, garlic, allspice, pepper, and cloves stir until meat is well browned, about 15 minutes.
Stir in chayote pulp, raisins, tomato paste, and wine.
Spoon filling into chayote halves and place in a 9- by 13-inch baking dish.
Cover tightly and bake in a 350° oven until filling is hot, about 25 minutes.
Offer sour cream to add to taste.
Serving size Complete recipe
Calories 2048Calories from Fat 985
% Daily Value*
Total Fat 109 g168.3%
Saturated Fat 46.94 g234.7%
Trans Fat 0 g
Cholesterol 331.1 mg
Sodium 482.4 mg20.1%
Total Carbohydrates 181 g60.3%
Dietary Fiber 32.33 g129%
Sugars 100.2 g
Protein 97 g194.8%
Vitamin A 52.3% Vitamin C 234.8%
Calcium 45.9% Iron 101.9%
*Based on a 2000 Calorie diet