Guicoyitos are little round summer squashes that taste like zucchini and look like mini green pumpkins. They are absolutely adorable! And they seem to be a favorite of the guatemaltecos because they're everywhere, and pretty cheap. I bought a dozen of them for Q16.80 ($2.11).
This is my vegetarian version of a dish that we enjoyed over at a friend's apartment. Their nanny/cook made it as a special dish for us when she heard they were having company for dinner but stuffed the little guys with ground chicken. I broke my vegetarian vows to try one and they were dee-lish!
Ingredients
For the stuffed guicoyitos:
12 guicoyitos
1/2 white onion
2 cloves garlic
1 big bunch of kale
a couple ounces queso fresco
1 can black beans
olive oil
For the tomato sauce:
1/2 white onion
2 cloves garlic
3 roma tomatoes
1 can tomato sauce
any kind of fresh herbs you want to add are good, I used fresh thyme
salt and sugar to taste
olive oil
Directions
Boil the 12 guicoyitos in salted water for about 20 minutes or until tender. Let them cool then slice off the tops and scoop out the centers with a spoon, saving the tops for later and keeping matching tops and bottoms together.
Fry up the onion, garlic and kale in the olive oil then stir in the black beans and cheese.
Stuff the little squashes with the kale mixture and place the tops back on. Bake at 320F for about 20 minutes.
For the tomato sauce, fry up the onions, garlic and chopped romas in the olive oil, then add the tomato sauce, salt and sugar to taste, and let simmer until it tastes done.
To serve, pour the tomato sauce into the serving dish and gently place the stuffed guicoyitos on top.
¡Buen provecho!
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