Vegetable-Stuffed Chayote

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

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3.5 by 3 people

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  • Makes: 4 servings
  • Prep: 30 mins
  • Bake: 28 mins to 30 mins 350°F

Vegetable-Stuffed Chayote

Reviews (0)

3.5 by 3 people

Rate This!

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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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.
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