Also called a mirliton, christophene, or vegetable pear (because of its pear-like shape), the chayote squash is a vegetable in the melon and gourd family. It's native to Mexico but is grown in several warm US states and if not available at your supermarket can most likely be found at a Mexican market.
Chayotes can be used similarly to summer squash. The shoots and leaves can also be eaten. The flesh is very mild (sort of tastes like cucumber) and lends itself well to flavorful seasonings. They can also be split open and stuffed.
Baked Christophene Chayote Made with bread crumbs, chayote fruit, water, salt, onion, butter or margarine, black pepper, non-stick cooking spray
Chayote Salsa Made with chayotes, tomatoes, bell pepper, onions, cilantro, limes, seasoning stovetop Chayotes Rellenos (Guatamala) Made with queso fresco crumbled, eggs well beaten with salt, garlic, onion, butter, chayotes (about 1/2 lb. each)
Sopa de Chayote Made with sour cream, salt and freshly ground black pepper, dill, white wine, vegetable stock, chayotes, peeled, seeded and chopped, garlic, olive oil, onion Chayotes with Corn and Chiles Made with sharp Cheddar cheese, Parmesan cheese, red onion, olive oil, chayotes, anaheim or poblano chiles, corn kernels, black pepper, salt, evaporated milk stovetop Chayote Relleno Made with sugar, eggs, brandy, vanilla extract, milk or cream, nutmeg, Sponge cake or pound cake, crumbled into fine crumbs, PLUS, Golden sultana or black raisins, Sponge cake or pound cake, crumbled
Made with fresh shrimp, peeled and cut into pieces, Romano cheese, Progresso Italian bread crumbs, olive oil or margarine, celery and green pepper, parsley, garlic, minced or more to taste, green