Recipe Source: Stay Young At Heart
||1 hour 30 minutes
||2 chayote halves
6 small chayote squash (christophine), cut in half, lengthwise
2 quarts water
1 C low-fat cheddar cheese, shredded
¼ tsp salt
1 Tbsp margarine
½ C plain breadcrumbs
Percent Daily Values are based on a 2,000 calorie diet.
Wash chayotes and bring to a boil in water. Cover and simmer over moderate heat for about 1 hour, or until fork-tender.
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.
Immediately mash pulp and mix with cheese, salt, and margarine.
Stuff shells with the mixture, and sprinkle with breadcrumbs.
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