Southwestern Vegetarian Chayote Bake

Before tonight, I had never cooked with Chayote squash before.  However, you will always find me trying to cook with new ingredients, so after getting a great deal on several chayote squash and learning how easy it is to cook them, I know that I will be using them more frequently in the future.  Chayote squash are green and look very similar to pears.  I can't believe that I had been overlooking them in the store for years.  This recipe contains no meat, but is still the perfect all-in-one meal for a chilly night.

You will need:
3 chayote squash
1 onion, chopped
1 jalapeno, seeded and chopped
1 red bell pepper
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon paprika
3 teaspoons cajun seasoning (I used Slap Ya Mama)
1 can diced tomatoes and chiles
1 can pinto beans
1 box of Jiffy corn bread mix
1/2 cup shredded cheddar cheese (if desired)

Start by putting the chayotes in a pot of water and bringing them to a boil.  You'll know they are done when they are tender enough for a knife to go through them.

While the chayotes boil, saute the onions, garlic, and jalapeno in a pan over medium high heat.  Turn the heat down and add the bell pepper, tomatoes and chiles, and pinto beans, along with the chili powder, paprika, and cajun seasoning.

Cut the chayotes in half lengthwise and remove the small seed from the enter.  They will be very easy to cut into small pieces.  Add the pieces of chayote to the pan.

Colorful vegetables ready to put into the baking dish.

In a separate bowl, mix the cornbread mix with the ingredients requested on the box.  You can also add a 1/2 cup of shredded cheese to the corn bread mixture if desired.

Pour the vegetables into a large casserole dish and spread the corn bread mixture over the top.

Vegetables topped with corn bread mixture and baked until golden brown.

Bake in a 375 degree oven for about 30 minutes, or until the top is golden brown.

Finished product.  Spicy, yet sweet.