Recipe Source: Stay Young At Heart
Prep time |
Cook time |
Yields |
Serving Size |
5 minutes |
1 hour 30 minutes |
6 servings |
2 chayote halves |
6 small chayote squash (christophine), cut in half, lengthwise
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2 quarts water
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1 C low-fat cheddar cheese, shredded
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¼ tsp salt
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1 Tbsp margarine
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½ C plain breadcrumbs
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Directions
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1
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Wash chayotes and bring to a boil in water. Cover and simmer over moderate heat for about 1 hour, or until fork-tender.
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-
2
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Preheat oven to 350 °F.
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3
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Drain chayotes, and remove the cores and fibrous part under cores. Use a spoon to scoop out the pulp, being careful not to break the shells (leave shells about an eighth of an inch thick or slightly thicker). Place shells on a cookie sheet.
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4
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Immediately mash pulp and mix with cheese, salt, and margarine.
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5
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Stuff shells with the mixture, and sprinkle with breadcrumbs.
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