|Salted water||1 Cup (16 tbs)|
|Safflower oil||1 Teaspoon|
|Chopped onion/2 teaspoon onion powder||1/2 Cup (8 tbs)|
|Lean ground lamb||3/4 Pound|
|Wheat free gluten free bread crumbs||2 Teaspoon|
|Dried mint leaves||2 Teaspoon|
|Seedless raisins||1/2 Cup (8 tbs)|
|Tomato sauce||1/4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm) , minced or mashed|
Wash squash well and cut in half lengthwise.
Simmer in small amount of salted water until tender, 40-50 minutes.
Drain and cool.
Scoop out pulp and seeds, leaving a 1/4-inch shell.
Chop pulp and seeds and set aside.
Heat the oil in a large frying pan.
Saute onion until golden.
(Eliminate this step if onion powder is used.) Add the lamb.
Saute lamb in the oil until just pink.
Remove from heat and add crumbs, mint leaves, raisins, tomato sauce, garlic, and the chopped chayote pulp.
Mix thoroughly and mound in the chayote shells.
Sprinkle with pine nuts if desired.
Put squash into shallow baking dish, add 1/4 inch water, and bake, uncovered, at 350° about 30 minutes, or until mixture is cooked and lightly browned.
If you can use milk, you can substitute grated Parmesan cheese for the nuts.
If you can use wheat and gluten, you can substitute wheat bread crumbs for the wheat-free, gluten-free crumbs.
Serving size Complete recipe
Calories 1453Calories from Fat 749
% Daily Value*
Total Fat 83 g127.7%
Saturated Fat 35 g175%
Trans Fat 0 g
Sodium 520 mg21.67%
Total Carbohydrates 118 g39.3%
Dietary Fiber 15 g60%
Sugars 72 g
Protein 67 g134%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet