BAKED CHAYOTE SQUASH
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
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
CHEESY CHAYOTE BAKE
STOVE TOP provides both the bread and seasoning for this cheesy casserole.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield Makes 6 servings, 1 cup each.
Number Of Ingredients 3
Steps:
- Preheat oven to 400ºF. Prepare stuffing as directed on package; set aside.
- Spread chayotes into 13x9-inch baking dish; sprinkle with cheese. Top with stuffing.
- Bake 15 min. or until heated through.
Nutrition Facts : Calories 260, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 11 g
CHAYOTE WITH CHEESE (STUFFED & BAKED)
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
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.
Nutrition Facts : Calories 73.6, Fat 4.2, SaturatedFat 2.2, Cholesterol 54.1, Sodium 46.2, Carbohydrate 7.2, Fiber 2.2, Sugar 2.9, Protein 2.7
CHAYOTE CASSEROLE
Some like it hot! And if they do, they'll love this jalapeno-spiked Chayote Casserole.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield Makes 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Place chayotes and epazote in saucepan. Add enough water to cover. Bring to boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 min. Drain; discard epazote. Set aside. Heat oil in small heavy-bottomed skillet on medium heat. Add poblano chiles and onions; cook 5 min. or until tender, stirring occasionally. Stir in jalapeño peppers.
- Layer half each of the tomatoes, poblano mixture and chayotes in 2-qt. baking dish; sprinkle with half of the cheese. Repeat all layers.
- Bake 20 to 25 min. or until mixture is heated through and cheese is melted.
Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
CHAYOTES RELLENOS AL QUESO (CHAYOTES STUFFED WITH CHEESE)
Steps:
- Split chayotes lengthwise in half. Put them in kettle of cold water with salt to taste. Bring to boil and let simmer about 10 minutes. Do not overcook or the vegetable will become mushy. Drain and run briefly under cold water. Drain again.
- Using spoon or melon-ball cutter, scoop out flesh and seeds of each half, leaving shell about eighth of an inch thick or slightly thicker. Set the shells aside. Chop flesh and seeds fine. There should be about one cup.
- When ready to cook, preheat oven to 425 degrees.
- In mixing bowl combine the chopped pulp with cup of bread crumbs, two cups of cheese, egg, garlic, scallions, pepper flakes, salt and pepper to taste.
- Use this mixture to fill chayote halves. Pile filling up and smooth over.
- Combine remaining half cup of cheese with remaining half cup of bread crumbs. Sprinkle tops with mixture, patting to help it adhere. Dot tops of each half with butter.
- Arrange stuffed halves on lightly buttered baking dish. Place in oven and bake 20 minutes.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 8 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 14 grams, Sodium 694 milligrams, Sugar 6 grams, TransFat 0 grams
BAKED CHAYOTES
I don't know if chayote is well known in the U.S., but let me tell you, it has a very delicate taste,and is an almost sweet-flavored vegetable, which if not overpowered by any other ingredient, will delight your taste buds.
Provided by Mexi-Rosie
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook chayotes in water with salt.
- Drain.
- Halve chayotes horizontally carefully so as not to tear outer peel at this stage.
- Scoop out the pulp, discard pit and keep the hollowed out halves.
- Dice the scooped out chayote pulp and mix with onion, cheese and salt to taste if needed.
- Fill in the chayote halves with previous mixture.
- (Optional-- if scooping out pulp and watching out for not tearing outer peel sounds like much bother, just scoop out, discard peel, mash, and proceed with rest of recipe).
- Place in a previoulsy greased pan.
- Sprinkle with bread crumbs, cinnamon, and sugar.
- Bake on high temperature until bread crumbs are browned.
Nutrition Facts : Calories 197.2, Fat 14, SaturatedFat 8.5, Cholesterol 35, Sodium 250.6, Carbohydrate 15.4, Fiber 3.1, Sugar 3.3, Protein 4.2
ROASTED CHAYOTES WITH GARLIC
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
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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