Ingredients:
4 mirlitons (also known as chayote squash)
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 stalk celery, chopped
1 cup cooked brown rice
1/2 cup breadcrumbs
1/4 cup chopped parsley
1 teaspoon dried thyme
1 teaspoon paprika
Salt and pepper to taste
Vegan cheese, grated (optional)
Directions:
Preheat your oven to 375°F (190°C). Cut the mirlitons in half lengthwise, and remove the seeds and pulp with a spoon.
Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, bell pepper, and celery, and cook until the vegetables are soft and fragrant, about 10 minutes.
In a large mixing bowl, combine the cooked vegetables with the cooked brown rice, breadcrumbs, parsley, thyme, paprika, and salt and pepper to taste.
Spoon the stuffing mixture into the mirliton halves, packing it in tightly. If using, sprinkle some grated vegan cheese on top of each stuffed mirliton.
Place the stuffed mirlitons in a baking dish, and add a small amount of water to the bottom of the dish. Cover with foil and bake for 45 minutes.
Remove the foil and continue to bake for an additional 15-20 minutes, or until the mirlitons are tender and the stuffing is golden brown.
Serve the stuffed mirlitons hot, garnished with additional chopped parsley if desired. Enjoy!
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