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Baked Chayote Squash
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Chayote stuffed with melty Cheddar and Parmesan, baked to perfection.
Ingredients:
  • 4 chayote squash, cut in half
  • 1 large egg, beaten
  • 0.25 cup heavy cream
  • 0.25 cup grated Parmesan cheese
  • 2 tablespoons shredded Cheddar cheese
  • 1 tablespoon unsalted butter, melted
  • 1.25 cups shredded Cheddar cheese
  • 0.5 cup dry bread crumbs
Instructions:
  • Place chayote in a large pot and cover with water. Boil over high heat, then simmer covered on medium-low heat until very tender, for 45 to 50 minutes. Drain and let steam dry for 1 to 2 minutes.
  • Preheat the oven to 375°F (190°C) for a perfect bake.
  • Remove seed and membrane from chayote with a spoon. Scoop out pulp into a large bowl without puncturing the shell. Pat dry shell with a paper towel and place in a baking dish; set aside.
  • Drain excess water from the pulp over the sink. Combine egg, heavy cream, Parmesan cheese, 2 tablespoons Cheddar cheese, and melted butter with the pulp; mix thoroughly. Fill chayote shells with the pulp-cheese mixture. Top with remaining 1 1/4 cups Cheddar cheese and sprinkle with bread crumbs.
  • Bake in the preheated oven for 35 to 45 minutes until heated through and the cheese is melted to perfection.

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