Chayote Relleno - ( Baked Chayote Squash with Cake and Raisin Filling )

Classic Latin American Recipe

Serves: 6

3 lg. Chayotes (about 5 inches long and 31/2 to 4 inches in diameter)
3 Eggs (lightly beaten)
3/4 cup Sweet Sherry
1/2 tspns. Ground Nutmeg
1 cup Seedless Raisins
1 cup Sugar
4 cups Finely Crumbled Fresh Pound Cake or Sponge Cake
1/2 cup Slivered Blanched Almonds

1. Cut the chayotes in half lengthwise and place them in a 2- to 3-quart saucepan. Cover them with cold water, and bring to a boil over high heat. Reduce the heat to low, cover the pan and simmer for 30 minutes, or until the chayotes show no resistance when pierced with the tip of a small, sharp knife. Drain the chayotes in a large colander. When the chayotes are cool enough to handle, remove the seeds with a small spoon. Then scoop out the pulp, leaving a layer of pulp about 1/8 inch thick intact in the shell.

2. In a large mixing bowl, mash the pulp with a fork until it is perfectly smooth. Then beat in, a little at a time, the eggs, sherry and ground nutmeg. Add the raisins, sugar and crumbled cake, and beat again. The filling should have the consistency of mashed potatoes and should hold its shape in a spoon; if it seems too thin, add more cake crumbs.

3. Preheat the oven to 350. Fill the chayote shells with the filling, mounding the top slightly, and dot with the almonds. Arrange the shells side by side in a buttered baking dish and bake for 15 minutes, or until the top of the filling is golden.

4. Serve the chayotes from the baking dish or arrange them on a platter or on individual serving dishes.


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