Baked Chayote Squash recipe

All Recipes Best Recipe 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 calories
carbohydrate: 21.3 g
cholesterol: 120.4 mg
fat: 25.8 g
fiber: 6.3 g
protein: 16.7 g
saturatedFat: 15.2 g
servingSize: -
sodium: 466 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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

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