Chayotes Maria 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

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.

Nutrition Facts : Calories 377.3 calories, Carbohydrate 21.3 g, Cholesterol 120.4 mg, Fat 25.8 g, Fiber 6.3 g, Protein 16.7 g, SaturatedFat 15.2 g, Sodium 466 mg, Sugar 1.2 g

CHAYOTES MARIA



Chayotes Maria image

Make and share this Chayotes Maria recipe from Food.com.

Provided by KlynnPadilla

Categories     Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

6 medium chayotes, washed
1/3 cup flour
3 cups skim milk
1 cup evaporated skim milk
1/2 cup low-fat sour cream
2 tablespoons chopped fresh parsley
3 scallions, minced
pepper
salt

Steps:

  • In a large saucepan, bring 4 quarts of salted water to a boil. Add the chayotes, cover, and cook until they are tender when pierced with a fork, about 30 minutes.
  • While the chayotes are cooking, prepare the sauce. In a small bowl, whisk together the flour and 1/2-cup of skim milk until smooth. In a large non-aluminum saucepan, stir together the remaining skim milk and the evaporated skim milk. Bring to a simmer over medium heat. Very gradually whisk in the flour mixture. Stir until the sauce boils and thickens. Reduce the heat to very low and cook for 2 minutes, stirring occasionally. Stir in the sour cream, parsley, and scallions and season to taste with salt (optional) and plenty of pepper.
  • Drain the cayotes and cut into 1/4-inch thick slices. Put the sliced chayotes in a serving bowl, pour the sauce over, and serve immediately.

Nutrition Facts : Calories 173.6, Fat 3.2, SaturatedFat 1.8, Cholesterol 12, Sodium 136, Carbohydrate 26.4, Fiber 3.9, Sugar 8.8, Protein 11.2

ROASTED CHAYOTES



Roasted Chayotes image

Want to be daring and try something new? Give these a try. This was my first taste of Chayotes and I love them. They have a light fresh taste, a bit sweet and the texture somewhere between a squash and a pear. This includes directions to prepare them in advace.

Provided by cookiedog

Categories     Low Protein

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 3

6 lbs 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 to 1 1/2 teaspoons salt. Divide between 2 large 4-sided sheet pans.
  • Roast 45 minutes. Divide garlic between pans, then continue to roast, turning occasionally, until chayotes are golden brown on edges, about 10 - 15 minutes more. Season with salt.
  • Cooks' note:
  • Chayotes can be roasted 5 hours ahead and kept, loosely covered with foil, at room temperature. Reheat in a preheated 350°F oven (about 15 minutes).

Nutrition Facts : Calories 115.3, Fat 5.5, SaturatedFat 0.8, Sodium 8.4, Carbohydrate 16.1, Fiber 6, Sugar 6.4, Protein 3.3

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.

CHAYOTE SQUASH SIDE DISH



Chayote Squash Side Dish image

A simple and elegant, EASY side dish made from an exotic, but inexpensive squash. Paired with chicken or fish, it rounds out a weeknight supper.

Provided by Navy S.

Categories     Side Dish     Vegetables     Squash

Time 25m

Yield 2

Number Of Ingredients 8

1 tablespoon olive oil
1 clove garlic, minced
1 chayote squash, cut into 1/2-inch strips
½ teaspoon salt
ground black pepper to taste
½ teaspoon white sugar
¼ teaspoon red pepper flakes
1 tablespoon red wine vinegar

Steps:

  • Heat olive oil in medium skillet over medium-high heat. When oil is hot, add garlic, squash, salt, pepper, sugar, and red pepper flakes. Stir together and cook 2 to 3 minutes.
  • Add vinegar to the squash mixture and cook 2 to 3 minutes longer, until the squash is slightly wilted, but still firm and crunchy. Taste, and add more salt or sugar if needed.

Nutrition Facts : Calories 89.8 calories, Carbohydrate 7.2 g, Fat 7 g, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 584.1 mg, Sugar 2.8 g

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