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