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