Chayotes Stuffed With Beef Or Pork - cooking recipe

Ingredients

3 chayotes, cut in two lengthwise
2 quarts water
2 tablespoons salt
1 teaspoon vegetable oil
1/2 lb extra lean ground beef or 1/2 lb pork
2 ounces ham, lean, minced
1 teaspoon salt
1/4 cup onion, minced
1 garlic clove, minced
1/2 teaspoon dried oregano leaves
1/2 teaspoon capers
1/4 cup tomato sauce
1/4 teaspoon vinegar
2 tablespoons breadcrumbs or 2 tablespoons cracker crumbs
2 tablespoons butter

Preparation

Wash chayotes & bring to a boil in salted water. Reduce heat to moderate, cover & boil about 1 hour, or until fork tender.
In a heavy pot, heat oil. Add next 4 ingredients & stir constantly over high heat until meat losses it's red color.
Reduce heat to moderate. Add next group of ingredients, mix, cover & cook for 45 minutes, stirring occasionally.
Drain chayotes, remove cores & fibrous part under core. Scoop out the pulp, being careful not to break the shells. Place shells on an aluminum cookie sheet. Mash the pulp immediately & add to pot. Mix & cook at low heat for 15 minutes.
Fill chayote shells with the mixture. Sprinkle with crumbs & dot with butter. Bake in preheated 375 deg oven until crumbs are golden brown.
(Note: To me chayote squash taste a bit like apples, after it's cooked.).