Chayotes Rellenos al Cari (Stuffed chayotes with curried beef)

• 3 chayotes, about 3/4 to 1 pound
• Salt to taste, if desired
• 3 tablespoons butter
• 1 cup finely chopped onion
• 2 teaspoons finely minced garlic
• 2 tablespoons curry powder
• 1 pound ground lean beef
• 1 egg, lightly beaten
• 1/2 cup fine fresh bread crumbs
• 1/4 cup pine nuts
• 1/4 teaspoon dried hot-red pepper flakes
• Freshly ground pepper to taste
• 1/4 cup finely grated Cheddar cheese

1. Split chayotes lengthwise in half.
2. Put in kettle of cold water with salt to taste.
3. Bring to boil and let simmer about 10 minutes.
4. Do not overcook or vegetables will become mushy.
5. Drain and run briefly under cold water.
6. Drain again.
7. Using spoon or melon-ball cutter, scoop out flesh and edible seeds of each half, leaving shell about eighth of an inch thick or slightly thicker.
8. Set shells side.
9. Finely chop flesh and seeds.
10. There should be about one cup.
11. When ready to cook, preheat the oven to 425 degrees.
12. Heat tablespoon of butter in saucepan and add onion and garlic.
13. Cook briefly, stirring, and add curry powder.
14. Add meat and cook, stirring and chopping down with side of heavy metal spoon to break up lumps in meat.
15. When meat has lost raw look, add chopped pulp of chayotes.
16. Stir.
17. Scrape mixture into mixing bowl.
18. Add egg, quarter cup of bread crumbs, pine nuts, pepper flakes, salt and pepper.
19. Blend well.
20. Use mixture to stuff chayote halves.
21. Pile up and smooth over.
22. Blend remaining bread crumbs with cheese.
23. Sprinkle tops with mixture, patting to help it adhere.
24. Dot with remaining two tablespoons of butter.
25. Arrange stuffed halves in a lightly buttered baking dish and place in oven.
26. Bake 20 minutes.

chayotes, salt, butter, onion, garlic, curry powder, ground lean beef, egg, bread crumbs, pine nuts, freshly ground pepper, cheddar cheese

Taken from cooking.nytimes.com/recipes/10315 (may not work)