Chayote with Cheese and Onion Stuffing

Ingredients

  • 3 large chayotes, about 3/4 lbĀ (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.

Directions:

  • 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, stirringĀ 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.

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