Recipe By Dom's Kitchen
Rating
Published Jul 20th
Prep 20m Cook 1h 20m Additional - Ready In 1h 40m
Servings 4 servings Calories 377.3

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

Recipe 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

Cooking Directions

  1. 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. 2 Preheat an oven to 375 degrees F (190 degrees C).
  3. 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. 4 Bake in the preheated oven until heated through and the cheese has melted, 35 to 45 minutes.

Nutrition Facts

  • Calories 377.3
  • Carbohydrate 21.3 g
  • Cholesterol 120.4 mg
  • Fat 25.8 g
  • Fiber 6.3 g
  • Protein 16.7 g
  • Saturated Fat 15.2 g
  • Sodium 466 mg
  • Sugar 1.2 g

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Reviews

  1. First time chayote person here. I enjoyed following your recipe. Very easy and had all ingredients on hand. It’s the only chayote recipe that interested me. Turned out great.
  2. Yummy!!
  3. I liked it a lot. Easy and forgiving recipe. It's a basic recipe that can uncover as little or as much of the mild chayote taste depending on how much else you dose the casserole with
  4. We loved it!
  5. Mine was delicious. I bought a chayote squash just to see what I should do with it and found this recipe. I only had one, so I used less butter, but still used one egg. I did not have heavy cream and forgot the parmesan. I boiled, then simmered the squash halves for 20 minutes - Read more ...
  6. The center of the chayote with the seed is the best part! Don't throw it away. Cook it and eat it too! You will be missing out if you don't! We love every part of the chayote in our house.:)
  7. Only 4 stars due to how long it takes. On that note, it is good! I add more spices and green onion. I left out the park chews and add more cheddar cheese. Might just cut it up next time and bake the mix. Save some time and energy.
  8. Hate to say it but I agree with previous reviewer. This isn't the best way to eat this squash. There are a couple of things one can do to make it better with spices---and whipping. But for the effort-make twice baked potatoes instead. It won't be any more calories and better flavor. (Just an aside-I - Read more ...
  9. Given how much work it was to make this, and the length of time (an hour and a half?!), I can only rate this three stars. As the first reviewer, I so wanted to give this a rousing good start, but there is just too much preparation here for such a mediocre result. I've never - Read more ...
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