Tender mirliton squash shells filled with a savory blend of shrimp, crabmeat, and classic Cajun seasonings. A beloved Louisiana side dish that's hearty enough for a main course.
Prep25 min
Cook60 min
Servings4
Serving size: 2 pieces
465cal
43gprotein
40gcarbs
16g
Ingredients
4 pcs mirliton squash (medium-sized, also known as chayote)
12 cups water (for boiling mirlitons)
1 tbsp salt (for boiling water)
1 lb shrimp (peeled, deveined, and roughly chopped)
8 oz lump crabmeat (fresh, picked over for shells)
A crisp, refreshing mix of romaine, juicy tomatoes, cool cucumber, and crunchy croutons, all tossed in a creamy ranch dressing. The perfect simple salad to accompany any main course.
Aromatic Seafood-Stuffed Mirliton with a fresh side salad – a gut-friendly and soul-satisfying dinner.
This cajun_creole dish is perfect for dinner. With 700.71 calories and 47.51g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 cloves garlic (minced)
1 cup plain breadcrumbs (divided)
3 pcs green onions (thinly sliced)
3 tbsp fresh parsley (chopped, plus more for garnish)
2 tsp cajun seasoning (use a salt-free blend if possible to control sodium)
0.5 tsp black pepper (freshly ground)
0.25 cup parmesan cheese (grated, for topping (optional))
Instructions
1
Boil the Mirlitons
Place the whole mirlitons in a large pot. Add 12 cups of water and 1 tablespoon of salt. Bring to a rolling boil.
Cook for 25-30 minutes, or until the mirlitons are tender enough to be easily pierced with a fork.
Carefully drain the hot water and allow the mirlitons to cool for about 15 minutes, or until they are safe to handle.
2
Prepare Mirliton Shells and Pulp
Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the 8 mirliton halves.
Cut each cooled mirliton in half lengthwise. Use a spoon to scoop out and discard the central seed.
Carefully scoop out the pulp, leaving a 1/4-inch thick shell. Finely chop the pulp and set it aside. Squeeze the chopped pulp in a clean kitchen towel to remove excess water for a less watery filling.
3
Sauté the Aromatics
In a large skillet or Dutch oven, melt the butter over medium heat.
Add the chopped yellow onion, celery, and green bell pepper (the 'holy trinity'). Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened.
Stir in the minced garlic and cook for another minute until fragrant.
4
Cook the Filling Base
Add the chopped mirliton pulp to the skillet with the sautéed vegetables. Cook for 5-7 minutes, stirring and breaking up any large pieces, until much of the moisture has evaporated.
Add the chopped shrimp to the skillet and cook for 2-3 minutes, just until they turn pink and opaque. Immediately remove the skillet from the heat to prevent overcooking.
5
Assemble the Stuffing
To the skillet, add 3/4 cup of the plain breadcrumbs, the sliced green onions, chopped parsley, Cajun seasoning, 1 tsp salt, and black pepper.
Gently fold everything together until just combined. Finally, gently fold in the lump crabmeat, being careful not to break up the delicate lumps.
Taste the stuffing and adjust seasoning if necessary.
6
Stuff and Bake
Arrange the hollowed-out mirliton shells in your prepared baking dish.
Generously spoon the seafood stuffing into each shell, mounding it on top.
In a small bowl, combine the remaining 1/4 cup of breadcrumbs with the optional grated Parmesan cheese. Sprinkle this mixture evenly over the top of each stuffed mirliton.
Bake for 20-25 minutes, until the filling is heated through and the topping is golden brown and crispy.
7
Serve
Let the stuffed mirlitons rest for a few minutes before serving. Garnish with extra fresh parsley if desired. Serve warm.
236cal
5gprotein
22gcarbs
15gfat
Ingredients
1 large head Romaine Lettuce (Washed, dried, and chopped)
1 cup Cherry Tomatoes (Halved)
1 medium Cucumber (Peeled and sliced)
1 medium Carrot (Shredded)
0.25 small Red Onion (Thinly sliced)
1 cup Croutons (Use your favorite store-bought or homemade)
0.5 cup Ranch Dressing (Or more, to taste)
Instructions
1
Prepare the Vegetables (10 minutes)
Thoroughly wash the romaine lettuce leaves. Dry them completely using a salad spinner or by patting with paper towels. This is crucial for a crisp salad.
Chop the dried lettuce into bite-sized pieces and place in a large salad bowl.
Wash and halve the cherry tomatoes, peel and slice the cucumber, shred the carrot, and thinly slice the red onion.
Add all prepared vegetables to the bowl with the lettuce.
2
Combine the Salad Base (2 minutes)
Gently toss the chopped lettuce, tomatoes, cucumber, carrot, and red onion together in the bowl.
Ensure all the vegetables are evenly distributed. At this point, you can cover and refrigerate the salad for up to 4 hours if preparing ahead.
3
Dress and Serve (3 minutes)
Just before you are ready to serve, add the croutons to the salad bowl.
Drizzle the ranch dressing over the salad.
Toss gently until all ingredients are lightly and evenly coated.
Serve immediately to maintain the crispness of the lettuce and the crunch of the croutons.