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Try this mushroom-stuffed squash for a tasty meatless meal-in-a-shell.




  • 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.


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

175 calories; 9 g total fat; 3 g saturated fat; 63 mg cholesterol; 428 mg sodium. 16 g carbohydrates; 10 g protein;


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