Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

Stuffed Mirlitons

A mirliton (MILL-ee-tawn) is a pale green tropical squash that has crisp white flesh. In this recipe, the vegetable is filled with a seasoned shrimp stuffing.

675 views
Rate me!
  • Makes: 4 servings
  • Prep: 30 mins
  • Bake: 30 mins 350°F

Stuffed Mirlitons

Ingredients

Directions

  1. Cook squash, covered, in enough boiling salted water to cover squash, about 40 minutes or until tender. Drain.
  2. When cool enough to handle, cut mirlitons lengthwise in half. Remove seeds. Scoop out pulp to within 1/2 inch of skin. Set shells aside. Chop pulp. Drain. Squeeze pulp between paper towels to remove excess liquid. Set aside.
  3. For stuffing, cook onion, celery, and garlic in butter or margarine until tender. Remove from heat.
  4. Reserve 4 whole shrimp for garnish, if desired. Cut remaining shrimp into small pieces. Stir shrimp, mirliton pulp, toasted bread crumbs, parsley, salt, red pepper, and black pepper into onion mixture. Spoon stuffing into squash shells.
  5. Place shells in a 10x6x2-inch baking dish. Bake stuffed squash, uncovered, in a 350 degree F oven about 30 minutes or until heated through. Garnish each serving with celery leaves and a whole cooked shrimp, if desired. Makes 4 servings.

From the Test Kitchen

Stuffed Zucchini:

Prepare as directed above, except substitute two 8-ounce zucchini for the mirlitons. Cook zucchini in water for 10 to 15 minutes. To bake, arrange shells in a 12x7-1/2x2-inch baking dish. Continue as directed above, except bake 20 minutes.

Toasted Bread Crumbs: To toast bread crumbs, spread crumbs in a shallow baking pan. Bake in a 350 degree F oven about 10 minutes or until toasted, stirring occasionally.

Nutrition Facts (Stuffed Mirlitons)

    Per serving:
  • 226 kcal cal.,
  • 13 g fat
  • (8 g sat. fat,
  • 143 mg chol.,
  • 397 mg sodium,
  • 13 g carb.,
  • 3 g fiber,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...