This makes 12 servings. Feel free to cut it in half for a smaller crowd.
6 mirlitons (chayote squash)
2 tbs butter, plus a little more for later
1/2 cup onion, diced
1 clove garlic, minced
1/2 cup chopped sweet bell pepper (red, yellow, orange, or combo)
1 tsp Magic Swamp Dust cajun seasoning
2 tbs flour
2 cups cream (or half/half)
1/2 cup oyster liquid
1 tbs worcestershire sauce
1 tsp hot sauce
1/2 cup parmesan cheese
1 dozen shucked oysters, divided (leave 6 whole, chop the other six)
2 cups breadcrumbs (either season plain ones yourself with Magic Swamp Dust or use preseasoned)
1/2 cup parmesan cheese, for topping
Slice the mirlitons in half, so you have 2 long halves. Leave the pit in for now. Boil in salted water for 30 minutes, or until fork tender. Drain and let cool.
Meanwhile, add the butter, onion, garlic, and peppers to a skillet on medium-low heat to soften, about 10 minutes. When the veggies are soft, add another tablespoon of butter to the pan and let it melt. Then, add the flour and stir well to make a white roux base, about 5 minutes. While stirring, add the cream in a drizzle, so it's all incorporated. You can do that in batches, if it's easier. When you get it all mixed in, add the oyster liquid, worcestershire sauce, parmesan cheese, and hot sauce. You should have a nice, thick sauce now. Add the chopped oysters, another teaspoon or so of Magic Swamp Dust, and let simmer for 2 minutes. Remove from heat. Add in 1 1/2 cup of the breadcrumbs, stirring to get them moistened.
When the mirlitons are cooled, carefully scoop out the seeds and flesh, leaving the shell intact. (Option: you can chop up the cooked mirliton flesh and add it to your stuffing mixture, so it doesn't go to waste). To assemble: add one whole oyster to each mirliton cavity. Top with lots of oyster stuffing. Lightly dust with breadcrumbs. Drizzle the dry breadcrumbs with a little melted butter (or spray with butter flavored spray). Top with a little parmesan cheese. Bake at 350 until golden and bubbly, about 20 minutes.