Creole Stuffed Chayóte Squash

• 4 medium-size chayote squash
• 2/3 cup chopped green onion
• 1/3 cup chopped onion
• 1/4 cup chopped fresh parsley
• 3 cloves garlic, minced
• 1/8 cup bacon drippings
• 1 cup chopped cooked ham
• 3/4 cup soft breadcrumbs, divided
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Dash of hot sauce
• 1 egg, beaten

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; chop pulp. Set aside shells and pulp.
3. Saute onion, parsley, and garlic in bacon drippings until tender. Add ham; cook over medium heat 5 minutes, stirring occasionally. Add squash pulp, 1/2 cup breadcrumbs, salt, pepper, and hot sauce; cook 10 minutes. Remove from heat, and stir in egg.
4. Spoon stuffing mixture into squash shells. Place stuffed squash in a shallow baking dish; sprinkle with remaining breadcrumbs. Bake at 375u0b0 for 15 minutes or until breadcrumbs are lightly toasted.

green onion, onion, parsley, garlic, bacon drippings, ham, breadcrumbs, salt, pepper, hot sauce, egg

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