Ingredients
4
4 servings
- •4 chayote squash, cut in half
- •1 large egg, beaten
- •0.25 cup heavy cream
- •0.25 cup grated Parmesan cheese
- •2 tablespoons shredded Cheddar cheese
- •1 tablespoon unsalted butter, melted
- •1.25 cups shredded Cheddar cheese
- •0.5 cup dry bread crumbs
Instructions
- Place chayote into a large pot; 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, 1 to 2 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Use a spoon to remove seed and membrane from chayote; discard. Scoop out as much remaining pulp as possible into a large bowl without puncturing the shell. Pat shell dry with a paper towel and place in a baking dish; set aside.
- Squeeze out excess water from reserved pulp over the sink. Stir egg, heavy cream, Parmesan cheese, 2 tablespoons Cheddar cheese, and melted butter into squeezed pulp; mix well. Fill chayote shells with pulp-cheese mixture. Sprinkle remaining 1 1/4 cups Cheddar cheese on top, followed by bread crumbs.
- Bake in the preheated oven until heated through and cheese has melted, 35 to 45 minutes.
Nutritional Facts
Per 4 servings
- Calories: 377
- Carbohydrate: 21g
- Fat: 26g
- Fiber: 6g
- Protein: 17g
- Sugar: 1g
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