Instructions: Boil chayotes in salted water to cover until tender but firm, about 6 to 10 minutes. Remove, set upside down to cool, then scoop out the insides, leaving a shell 1/3 inch thick. Pat dry and place the shells in a 13x9 inch baking dish. Chop the pulp. Preheat the oven to 375 degrees. Saute shrimp in oil in a large nonstick skillet over high heat until shrimp are bright pink. Remove shrimp with slotted spoon, let cool, and finely chop. Add the squash pulp to the same plan along with the scallion, garlic, red pepper, parsley, ham, thyme, and peppers. Cook over medium-high heat until no liquid remains and everything is dry, about 4 minutes. Stir in the shrimp.

Divide the filling among the 6 squash shells and sprinkle each one with breadcrumbs. Bake until heated through and browned on top, about 35 minutes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.