|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