1.   Prepare your ingredients. Chop the celery, onions and green bell pepper/capsicum into small even pieces and grate the garlic. Cut the chayote in half. Clean and cut the shrimp in half and cut the ham into very small cubes

2.   CHAYOTE PREP: Boil water. Into a large stock pot and when the water is boiling, gently drop in the chayote halves. Cover the pot and boil for about 30 minutes, or until you can pierce with a fork, but the chayotes are still al dente. Remove the chayote halves from the water and place them on a baking sheet. Cools for about 5 minutes so the chayote can be handled

3.   Scoop out the flesh, leaving about a 1/8 inch (about 3 mm thick) shell. Place the scooped out chayote flesh into a mixing bowl. When all the flesh has been removed, drain the water. Also, press the flesh to remove more excess water. Mash with a potato masher and then set aside

4.   STUFFING: To a frying pan, add the butter and melt over medium low heat. When the butter is melted, add the chopped onions and sautee until translucent. Add the celery, green bell pepper/capsicum and garlic. While cooking, stir frequently to prevent scorching, for about 10 minutes.

5.   Add the mashed chayote, cooked ham cubes, season with salt and cajun or creole seasoning, then stir to combine. Simmer for 3 minutes

6.   Toss in the shrimp pieces and toss and cook until the shrimp is done. Sprinkle in the almond flour and whole psyllium husk, stirring well. Remove from heat

7.   Stuff each cooked half chayote shell with about 1/2 cup of stuffing and place onto a parchment lined baking sheet

8.   Place into a preheated 350 F / 175 C oven and bake for about 30 minutes. Let cool for 5 minutes and then serve. Enjoy!

9.   Stuffed Mirlitons/chayote can be frozen as a prep ahead meal. See below for instructions