Never heard of mirlitons until now. I see that they’re also called chayotes. Well, if you’re talking about the veggie, yes, I’m familiar with chayotes from the years I spent in Costa Rica, which happens to be a major growing region for this vegetable.
As I recall, one dish that I liked very much was mashed-and-stuffed chayote, similar in idea to deviled eggs. My recollection is that you first boil the chayote until the flesh is soft enough to cut in half and scoop out. You scoop out the flesh carefully (because you need the shell for later). Then you mash it like mashed potatoes, mix in butter, salt and other seasonings, then stuff back into the shell and top off with bread crumbs. Then you put it in the oven until the bread crumbs are toasted.
Well, I found some chayotes in a store (here in No. Calif.) recently and decided to try it. Maybe my recollection was wrong, or the chayotes here in California are different. Even after boiling the chayote for 40 minutes, the flesh was still very very difficult to scoop out. I tried my best. Then when I tried to mash it like mashed potatoes, it didn’t mash well. Maybe if I had put it in the blender. But by then I was too frustrated and too lazy to put it in the blender. I continued with the rest of the steps as described, but the result was less than satisfactory.
Give it a try and see if you can improve on my recipe. If you do, please let me know.