Special Stuffed Chayóte Squash

• 3 medium-size chayote squash
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 1 tablespoon butter or margarine
• 1 medium tomato, peeled and chopped
• 2 tablespoons chopped fresh Parsley
• 1 bay leaf, crushed
• 1/4 teaspoon dried whole thyme
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup soft breadcrumbs
• 2 tablespoons butter or margarine
• 1/2 cup cooked, peeled, deveined shrimp, halved
• 1/2 cup buttered breadcrumbs

1. Wash squash thoroughly. Place in a medium saucepan with boiling salted water to cover. Cook 25 minutes or until tender. Drain and cool slightly.
2. Remove and discard squash seeds. Scoop out pulp, leaving a 1/4-inch shell; mash pulp. Set aside squash shells and pulp.
3. Saute onion and garlic in 1 tablespoon butter until tender. Stir in tomato, parsley, bay leaf, thyme, salt, and pepper, mixing well. Set aside.
4. Saute reserved squash pulp and soft breadcrumbs in 2 tablespoons butter for 5 minutes. Stir in shrimp and reserved onion mixture. Spoon into squash shells. Sprinkle with buttered breadcrumbs.
5. Place stuffed squash in a shallow baking dish. Bake at 375u0b0 for 30 minutes or until browned.

onion, clove garlic, butter, tomato, parsley, bay leaf, thyme, salt, pepper, breadcrumbs, butter, shrimp, buttered breadcrumbs

Taken from www.myrecipes.com/recipe/special-stuffed-chayte-squash (may not work)