- Halve chayote lengthwise. Place halves in enough cold, salted water to cover. Bring to a boil; reduce heat. Cover and simmer for 12 to 15 minutes or until tender. Drain.
- When cool enough to handle, remove seed. Scoop out and reserve pulp to within 1/4 inch of skin. Invert shells; set aside to drain. Chop pulp; drain. If necessary, squeeze pulp between paper towels to remove excess liquid. Set aside.
- Meanwhile, for stuffing, in a large skillet cook mushrooms, sweet pepper, onion, and garlic in hot margarine or butter until tender but not brown. Remove from heat. Stir in chayote pulp, toasted bread crumbs, 1/3 cup of the Parmesan cheese, egg, parsley or cilantro, salt, and pepper. Dissolve the bouillon granules in the water; stir into stuffing. Spoon stuffing into chayote shells.
- Place shells in a 2-quart square baking dish. Cover and bake in a 350 degree F. oven about 25 minutes or until heated through. Sprinkle with remaining Parmesan cheese. Bake for 3 to 5 minutes more or until cheese melts. Makes 4 servings.
From the Test Kitchen
Chayote (chaw-YOTE-ee) is a pear-shaped squash with a moist pulp that tastes like a cross between an apple and a cucumber. Look for small, firm, unblemished chayotes and store them in a plastic bag in your refrigerator for up to 2 weeks.
To toast bread crumbs, spread them in a single layer in a shallowbaking pan. Bake in a 350 degree F. oven about 8 minutes or until toasted.
Nutrition Facts (Vegetable-Stuffed Chayote)
- Per serving:
- 175 kcal ,
- 9 g fat
- (3 g sat. fat ,
- 63 mg chol. ,
- 428 mg sodium ,
- 16 g carb. ,
- 10 g pro.