Try this Vegetable Stuffed Chayote recipe, or contribute your own.
Suggest a better descriptionHalve Chayote lengthwise. Place halves in enough cold salted water to cover. Bring to a boil; reduce heat. Cover and simmer for 12 to 15 minutes or until tender. Drain. When cool enough to handle, remove seed. Scoop out and reserve pulp to within 1/4 inch of skin. Invert shells; set aside to drain. Chop pulp, drain. If necessary, squeeze pulp between paper towels to remove excess liquid. Set aside. Meanwhile, for stuffing, in a large skillet cook mushrooms, sweet pepper, onion and garlic in hot margarine till tender but not brown. Remove from heat. Stir in Chayote pulp, toasted bread crumbs, 1/3 cup of the parmesan cheese, eggs, cilantro, salt and papper. Dissolve the bouillon granules in the water; stir into stuffing. Spoon stuffing into Chayote shells. Place shells in a 2 quart square baking dish. Cover and bake in a 350 degree oven about 25 minutes or till heated through. Sprinkle with remaining parmesan cheese. Bake for 3 to 5 minutes more till cheese melts. Makes 4 servings. * To toast bread crumbs, spread them in a single layer in a shallow baking pan. Bake in a 350 degree oven about 8 minutes or till toasted. NOTES : Chayote (chaw-YOTE-ee) is a pear shaped squash with a moist pulp that tasts like a cross between an apple and a cucumber. Look for small, firm, unblemished chayotes and store them in a plastic bag in your refrigerator for up to 2 weeks.
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Serving Size: 1 Serving (28g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 70 | ||
Calories from Fat: 62 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 52.9mg | 16 % | |
Sodium 84mg | 3 % | |
Potassium 23.9mg | 1 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.5g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 70
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