Chayotes Stuffed With Beef Or Pork

• 3 chayotes, cut in two lengthwise
• 2 quarts water
• 2 tablespoons salt
• 1 teaspoon vegetable oil
• 1/2 lb extra lean ground beef or 1/2 lb pork
• 2 ounces ham, lean, minced
• 1 teaspoon salt
• 1/4 cup onion, minced
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon capers
• 1/4 cup tomato sauce
• 1/4 teaspoon vinegar
• 2 tablespoons breadcrumbs or 2 tablespoons cracker crumbs
• 2 tablespoons butter

1. Wash chayotes & bring to a boil in salted water. Reduce heat to moderate, cover & boil about 1 hour, or until fork tender.
2. In a heavy pot, heat oil. Add next 4 ingredients & stir constantly over high heat until meat losses it's red color.
3. Reduce heat to moderate. Add next group of ingredients, mix, cover & cook for 45 minutes, stirring occasionally.
4. Drain chayotes, remove cores & fibrous part under core. Scoop out the pulp, being careful not to break the shells. Place shells on an aluminum cookie sheet. Mash the pulp immediately & add to pot. Mix & cook at low heat for 15 minutes.
5. Fill chayote shells with the mixture. Sprinkle with crumbs & dot with butter. Bake in preheated 375 deg oven until crumbs are golden brown.
6. (Note: To me chayote squash taste a bit like apples, after it's cooked.).

chayotes, water, salt, vegetable oil, extra lean ground beef, ham, salt, onion, garlic, oregano, capers, tomato sauce, vinegar, breadcrumbs, butter

Taken from www.food.com/recipe/chayotes-stuffed-with-beef-or-pork-370321 (may not work)