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Chayotes Stuffed With Cheese

A tasty and heart healthy meal-in-a-shell.

Recipe Source: Stay Young At Heart
Prep time Cook time Yields Serving Size
5 minutes 1 hour 30 minutes 6 servings 2 chayote halves

Ingredients

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

calories 129
Total fat 6 g
Saturated fat 2 g
Cholesterol 11 mg
Sodium 276 mg
Calcium 163 mg
Iron 1 mg
Percent Daily Values are based on a 2,000 calorie diet.

Directions

  • 1
    Wash chayotes and bring to a boil in water. Cover and simmer over moderate heat for about 1 hour, or until fork-tender.

  • 2
    Preheat oven to 350 °F.

  • 3
    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.

  • 4
    Immediately mash pulp and mix with cheese, salt, and margarine.

  • 5
    Stuff shells with the mixture, and sprinkle with breadcrumbs.

  • 6
    Bake for 30 minutes.

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