Chayote Squash Stuffed with Quinoa

Chayote squash and quinoa are two ancient Native American foods that are become increasingly known to the rest of the world. The Incas considered quinoa the Mother Grain. It is not a grain at all, but all the fruit of an herb. Millet or rice may substitute for the quinoa. Any firm squash may substitute if the chayote is not available.

Ingredients for Chayote Squash Stuffed with Quinoa

• ½ cup (3 oz or 85 g) quinoa.
• 1 bouillon cube (½ oz or 8 g).
• 1 cup (8 fl oz or 240 ml) hot water.
• 4 chayote squash (about ¾ lb or 340 g each).
• 3-4 clove garlic, chopped.
• 2 tablespoons (1 fl oz or 30 ml) oil.
• 6 scallions, chopped.
• 2 chili de arbol or Serrano chili, chopped.
• 3-4 plum tomatoes (about 1 lb or 455 g), chopped.
• ½ cup (3 oz or 90 g) currants soaked in ½ cup (4 fl oz or 120 ml) water.
• ½ cup (2 oz or 60 g) blanched almonds.
• Pinch each of cloves and nutmeg.
• 1 teaspoon (5 g) grated orange rind.
• 1 teaspoon (5 g) ginger.
• Salt.
• Freshly ground black pepper.
• ¾ cup (3 oz or 85 g) Parmesan cheese.

How to Prepare Chayote Squash Stuffed with Quinoa

1. Wash the quinoa in two or three changes of water until it becomes clear.
2. Dissolve the bouillon cube in hot water.
3. Put the quinoa in a saucepan with the water and the dissolved bouillon taste cube.
4. Bring to a boil, reduce the heat and simmer for about 10 to 15 minutes until it is absorbed and the grains turned translucent.
5. Cut the chayote squash I half lengthwise add remove and discard the seed.
6. Cook the squash lightly salted water until tender, about 20 minutes.
7. Drain and scoop out the flesh, leaving a firm sell.
8. Preheat the oven to 375° F (190° C or 5 G).
9. Meanwhile, prepare the filling by sautéing the garlic in the oil.
10. Add the scallions and the chilies.
11. Sauté for 1 minute, then add the tomatoes, the squash the pulp, currants, almonds, cloves nutmeg, orange rind, and ginger.
12. Add salt and pepper to taste. Cook for about 10 to 15 minutes.
13. Remove from the heat and drain if there are any remaining juices.
14. Mix in half of the Parmesan cheese and the quinoa.
15. Add additional salt and pepper if needed.
16. Fill the chayote shells with the mixture.
17. Sprinkle the Parmesan cheese on top and bake for 15 minutes until heated through and cheese melts.