Ingredients:

  • 2 medium guisquil (chayote squash), about 1 pound (450g) each
  • 1 tablespoon olive oil (15 ml)
  • 1/2 teaspoon salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 1 tablespoon olive oil (15 ml)
  • 1/2 medium onion, finely chopped (about 1/2 cup) (75g)
  • 2 cloves garlic, minced
  • 1/2 red bell pepper, finely diced (75g)
  • 1/2 cup cooked ham, diced (75g)
  • 1/4 cup milk (60ml)
  • 1/4 cup heavy cream (60ml)
  • 1 teaspoon dried oregano (2g)
  • 1/4 teaspoon ground cumin (1g)
  • 1/4 teaspoon salt (1g)
  • 1/8 teaspoon black pepper (0.5g)
  • 1 cup shredded Monterey Jack cheese (or your favorite melting cheese) (100g)
  • 2 tablespoons grated Parmesan cheese (15g)

Instructions:

  1. Halve guisquil lengthwise. Boil until fork-tender. Cool slightly, then scoop out flesh, leaving a 1/4-inch border. Roughly chop the scooped-out flesh.
  2. Heat olive oil in a skillet. Sauté onion and garlic until softened. Add bell pepper and ham; cook briefly.
  3. In small saucepan, combine milk, cream, spices, salt and pepper, and Monterey Jack cheese. Cook over low heat until cheese is melted and sauce is smooth.
  4. Stir the chopped guisquil flesh into the skillet with the aromatics. Add the cheese sauce and stir to combine everything well.
  5. Fill the guisquil halves with the cheesy mixture.
  6. Place stuffed guisquil in the baking dish. Sprinkle with Parmesan cheese. Bake until golden brown and bubbly.