Baked Chayote Squash Recipes

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BAKED CHAYOTE SQUASH



Baked Chayote Squash image

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

Provided by Dom's Kitchen

Categories     Side Dish     Vegetables     Squash

Time 1h40m

Yield 4

Number Of Ingredients 8

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
Calories377.3 calories
Carbohydrate21.3 g
Cholesterol120.4 mg
Fat25.8 g
Fiber6.3 g
Protein16.7 g
SaturatedFat15.2 g
Sodium466 mg
Sugar1.2 g

Steps:

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

CHAYOTE WITH CHEESE (STUFFED & BAKED)



Chayote With Cheese (Stuffed & Baked) image

A Chayote dish to add variety to your meal. Note:When I made this I also added some garlic powder along with the salt & pepper. I used mexican blend cheese for the cheese, It was delicious. When boiling the chayote be sure to cook it until really tender so that is is easy to scoop out of the shell. Note: I have found that most of the time the Chayote takes longer to cook than 15 minutes because of size or age.

Provided by Barb G.

Categories     Cheese

Time 50m

Yield 8 serving(s)

Number Of Ingredients 6

4 medium chayotes
2 medium onions, minced
2 tablespoons butter or 2 tablespoons olive oil
salt and pepper
2 eggs, beaten
American cheese or cheese, of choice
Calories73.6
Fat4.2
SaturatedFat2.2
Cholesterol54.1
Sodium46.2
Carbohydrate7.2
Fiber2.2
Sugar2.9
Protein2.7

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 CHAYOTE SQUASH



Stuffed Chayote Squash image

Provided by Food Network

Time 1h5m

Number Of Ingredients 6

2 Chayote squashes
4 ounces chopped grilled vegetables with tofu
2 ounces each red, green, and yellow pepper, chopped
3 ounces onion, chopped
1 ounce olive oil
4 ounces grated cheese

Steps:

  • Slice chayotes in half. Boil in salted water for about 30 minutes. Scoop out seeds and discard. Scoop out flesh and mix with all other ingredients except cheese. Saute with olive oil. Stuff Sauteed vegetables in squash halves, then bake in 325 degree F oven for about 20 minutes. Sprinkle with cheese and serve.

ROASTED CHAYOTES WITH GARLIC



Roasted Chayotes with Garlic image

Provided by Lillian Chou

Categories     Garlic     Side     Roast     Thanksgiving     Vegetarian     Dinner     Family Reunion     Healthy     Vegan     Potluck     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 3

6 pounds chayotes (mirlitons)
3 tablespoons olive oil
1/2 cup thinly sliced garlic (10 to 12 cloves)

Steps:

  • Preheat oven to 450°F with racks in upper and lower thirds.
  • Wearing protective gloves, halve chayotes lengthwise and discard seeds. Peel, then cut lengthwise into 1-inch wedges. Toss with oil and 1 1/2 teaspoons salt. Divide between 2 large 4-sided sheet pans.
  • Roast 30 minutes. Divide garlic between pans, then continue to roast, turning occasionally, until chayotes are golden brown on edges, about 30 minutes more. Season with salt.

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