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Baked Chayote Squash



Cheesy, custardy stuffed squash with bread crumbs on top. This dish is great as a side with beans, meat, and rice, Central American-style.

Ingredients

  • 4 chayote squash, cut in half
  • 1 tablespoon unsalted butter
  • 1 egg, beaten
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons shredded Cheddar cheese
  • 1 1/4 cups shredded Cheddar cheese
  • 1/2 cup dry bread crumbs
Baked Chayote Squash
Baked Chayote Squash

Directions

  1. Place the chayote into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until very tender, 45 to 50 minutes. Drain and allow to steam dry for a minute or two.
  2. Preheat an oven to 375 degrees F (190 degrees C).
  3. Remove the seed and seed membrane from the chayote using a spoon; discard. Scoop out as much of the remaining pulp as possible into a bowl without puncturing the shell. Pat the shell dry with a paper towel and place in a baking dish; set aside. Squeeze the excess water from the reserved pulp. Stir in the butter, egg, heavy cream, Parmesan cheese, and 2 tablespoons Cheddar cheese until well-blended. Fill each of the chayote shells with the pulp/cheese mixture. Sprinkle the remaining 1 1/4 cup Cheddar cheese on top, followed by the bread crumbs.
  4. Bake in the preheated oven until heated through and the cheese has melted, 35 to 45 minutes.
Baked Chayote Squash
Baked Chayote Squash

Categories:   Chayote Recipes

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