Baked Chayote Squash recipe
All Recipes Side Dish Vegetables Squash
Ingredients
- 4 chayote squash, cut in half 1 tablespoon unsalted butter (such as Kerrygold®) 1 egg, beaten ¼ cup heavy cream ¼ cup grated Parmesan cheese 2 tablespoons shredded Cheddar cheese 1 ¼ cups shredded Cheddar cheese ½ cup dry bread crumbs
Nutrition Info
- 377.3 caloriescarbohydrate: 21.3 gcholesterol: 120.4 mgfat: 25.8 gfiber: 6.3 gprotein: 16.7 gsaturatedFat: 15.2 gservingSize: -sodium: 466 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions Baked Chayote Squash
Directions
-
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.
Preheat an oven to 375 degrees F (190 degrees C).
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.
Bake in the preheated oven until heated through and the cheese has melted, 35 to 45 minutes.