8 medium chayote squash
2 T. oil
2 T. butter
1 cup onions, chopped
3/4 cup green onions with greens, chopped
1/2 cup chopped red bell peppers
1/4 cup celery, chopped
1 T. minced garlic
2 medium tomatoes, peeled, seeded, chopped
1/4 cup fresh parsley
1 T. fresh thyme, chopped
1 bay leaf
3/4 cup raw shrimp, peeled and deveined and coarsely chopped
1/2 pound crab meat
1/2 cup breadcrumbs
Slice chayotes in half and remove seeds, then slice thin pieces off backs of the chayotes so they will sit level. Place halves on a steamer rack set over simmering water, cover and steam until crisp tender, about 20 minutes. Remove from racks and let cool enough to handle. Using a spoon, scoop out the flesh from each squash half into a bowl, leaving a shell about 1/4 inch thick; reserve.
To make stuffing, heat oil and butter in a nonstick skillet over medium heat. Add the onions and green onions, red bell peppers, and celery and saute until the vegetables are soft, about 5 minutes. Add the garlic and saute one minute. Stir in the tomatoes, reserved squash pulp, parsley, thyme, and bay leaf and continue to cook until all the vegetables are almost tender. Reduce the heat to medium low, stir in the shrimp pieces and cookuntil they turn bright pink. Remove the bay leaf from the mixture. Stir in cooked crab and bread crumbs, salt, and pepper to taste.
Mound stuffing into reserved squash halves. Place in a greased baking dish and bake at 325 degrees until the tops are golden.