BAKED CHAYOTE SQUASH RECIPE | ALLRECIPES
Cheesy, custardy stuffed squash with bread crumbs on top. This dish is great as a side with beans, meat, and rice, Central American-style.
Provided by Dom's Kitchen
Categories Side Dish Vegetables Squash
Total Time 1 hours 40 minutes
Prep Time 20 minutes
Cook Time 1 hours 20 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the chayote into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until very tender, 45 to 50 minutes. Drain and allow to steam dry for a minute or two.
- Preheat an oven to 375 degrees F (190 degrees C).
- Remove the seed and seed membrane from the chayote using a spoon; discard. Scoop out as much of the remaining pulp as possible into a bowl without puncturing the shell. Pat the shell dry with a paper towel and place in a baking dish; set aside. Squeeze the excess water from the reserved pulp. Stir in the butter, egg, heavy cream, Parmesan cheese, and 2 tablespoons Cheddar cheese until well-blended. Fill each of the chayote shells with the pulp/cheese mixture. Sprinkle the remaining 1 1/4 cup Cheddar cheese on top, followed by the bread crumbs.
- Bake in the preheated oven until heated through and the cheese has melted, 35 to 45 minutes.
Nutrition Facts : Calories 377.3 calories, CarbohydrateContent 21.3 g, CholesterolContent 120.4 mg, FatContent 25.8 g, FiberContent 6.3 g, ProteinContent 16.7 g, SaturatedFatContent 15.2 g, SodiumContent 466 mg, SugarContent 1.2 g
CHAYOTE SQUASH SIDE DISH RECIPE | ALLRECIPES
A simple and elegant, EASY side dish made from an exotic, but inexpensive squash. Paired with chicken or fish, it rounds out a weeknight supper.
Provided by Navy S.
Categories Side Dish Vegetables Squash
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 2 cups
Number Of Ingredients 8
Steps:
- Heat olive oil in medium skillet over medium-high heat. When oil is hot, add garlic, squash, salt, pepper, sugar, and red pepper flakes. Stir together and cook 2 to 3 minutes.
- Add vinegar to the squash mixture and cook 2 to 3 minutes longer, until the squash is slightly wilted, but still firm and crunchy. Taste, and add more salt or sugar if needed.
Nutrition Facts : Calories 89.8 calories, CarbohydrateContent 7.2 g, FatContent 7 g, FiberContent 2 g, ProteinContent 1 g, SaturatedFatContent 1 g, SodiumContent 584.1 mg, SugarContent 2.8 g
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