Baked Chayote Squash

Name: Baked Chayote Squash recipe
Prep time: 20 min
Cook time: 1 h 20 min
Yield: 4 servings
Cuisine: Global
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

by Aubree Johnston 2 years ago

4.2 (9)

1 hour

377.3 kcal

21.3 g carbs

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Description

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 (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

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.

Nutrition Facts

serving: 4 servings

calories: 377.3 kcal

carbohydrates: 21.3 g

protein: 16.7 g

saturated fat: 15.2 g

cholesterol: 120.4 mg

sodium: 466 mg

fiber: 6.3 g

sugar: 1.2 g