Chayote With Spiced Lamb Filling

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Oct. 15, 2010


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.

Chop pulp.

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.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 2051Calories from Fat 985

 % Daily Value*

Total Fat 109 g167.7%

Saturated Fat 46 g230%

Trans Fat 0 g


Sodium 482 mg20.08%

Total Carbohydrates 182 g60.7%

Dietary Fiber 32 g128%

Sugars 100 g

Protein 97 g194%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet