Baked Caribbean Stuffed Chayote Recipes

STUFFED CHAYOTE WITH MUSHROOMS

Steps:

• Boil the chayote halves in salted water for approximately 10-15 minutes or until slightly tender, but not all the way cooked. Remove from water and set aside.
• Heat oil in a large saute pan over medium-high heat. Add the garlic and saute or 1 minutes. Add the onion, celery, mushrooms and bell pepper and cook until the moisture has evaporated.
• Turn the heat to low and add the tomatoes and parsley. Season with the salt, pepper and tabasco sauce. Let cool slightly.
• Spoon the mixture into the squash halves and top with the cheeses.
• Bake in a preheated 350degree oven until the filling is throughly heated and the squash is tender. Approximatly 20 minutes. Serve immidiately.

JAMAICAN STUFFED CHO-CHO

Steps:

• Preheat the oven to 350º.
• Boil the whole chayotes in salted water until tender, about 30 minutes. Drain and cool enough to handle. Halve the chayotes lengthwise and scoop out the interior, including the edible seed, and mash with a fork. Set the shells aside.
• Heat the butter in a skillet over moderate heat and saute the onion and garlic until tender but not brown, about 5 minutes. Add the mashed chayote, tomatoes, hot pepper, curry powder, salt & pepper and cook, stirring frequently, for about 5 minutes.
• Spoon the mixture into the reserved chayote shells and sprinkle with bread crumbs and Parmesan cheese. Dot with butter and bake until lightly browned, about 15 minutes.

CHAYOTES STUFFED WITH BEEF OR PORK

Steps:

• Wash chayotes & bring to a boil in salted water. Reduce heat to moderate, cover & boil about 1 hour, or until fork tender.
• In a heavy pot, heat oil. Add next 4 ingredients & stir constantly over high heat until meat losses it's red color.
• Reduce heat to moderate. Add next group of ingredients, mix, cover & cook for 45 minutes, stirring occasionally.
• Drain chayotes, remove cores & fibrous part under core. Scoop out the pulp, being careful not to break the shells. Place shells on an aluminum cookie sheet. Mash the pulp immediately & add to pot. Mix & cook at low heat for 15 minutes.
• Fill chayote shells with the mixture. Sprinkle with crumbs & dot with butter. Bake in preheated 375 deg oven until crumbs are golden brown.
• (Note: To me chayote squash taste a bit like apples, after it's cooked.).

CHAYOTE WITH CHEESE (STUFFED & BAKED)

Steps:

• Cut the chayotes in half, place in boiling salted water and cook until tender, approximately 15 minutes.
• Scoop out the pulp and reserve the shells.
• Chop the pulp and drain.
• Mince the onion and slowly fry in butter or olive oil until transparent.
• Add the pulp of the chayote and season to taste with salt & pepper.
• Add the 2 beaten eggs over the mixture and cook over low heat for a few minutes, mixing well until done.
• Stuff the chayote shells and top with grated cheese.
• Place in hot oven, 400 degrees until cheese is melted & golden.

STUFFED CHAYOTES (CHAYOTES RELLENOS)

Steps:

• In a large pot, boil halved chayotes until tender.
• In a large pan, add OO or non stick spray. Add tomato sauce and sofrito. Let simmer in medium heat for about 5 minutes.
• Add meat and season with adobo.
• When chayotes are done, remove the flesh in the middle area.
• Add this flesh to the meat.
• Stuff chayotes with meat.
• Cover with slice of cheese.
• Place in oven for 35 minutes @ 350°F
• Remove from oven and serve.