Chayote with Cheese and Onion Stuffing
- 3 large chayotes, about 3/4 lb (available at Latin markets)
- 5 tbs unsalted butter
- 1 large onion, minced
- kosher salt and black pepper to taste
- 1 and 1/3 cups fresh Parmesan cheese
Chayote also known as christophene are a tropical squash widely grown in tropical climates. The taste is simular to summer squash, but it has a finer texture and is very crisp and can be served raw of cooked. It also contains an edible seed.
- Boil the whole chayotes in salted water until tende, about 30 minutes.
- Remove from the pan, and when cool enough to handle, cut into halves lengthwise.
- Scoop ut the pulp, including the edible seed, mash and set aside. Reserve the shells.
- Heat 3 tbs of the butter in a frying pan and saute the onion until tender, but not browned.
- Add the mashed chayote pulp and season with salt and pepper.
- Continue to cook, stirring until the mixture drys out a little.
- Remove the mixture from the heat and add 1 cup ofthe Parmesan, stirring to mix well.
- Stuff the shells with the mixture, then dot with the remaining butter and sprinkle with the extra cheese.
- Place the shells on a foil lined baking sheet and bake in a 350 degree oven for 15 minutes, or until the tops are lightly browned.