Chayote with Cheese Stuffed Baked
Transform your dinner table with this elegant and nutritious Chayote with Cheese Stuffed Baked recipe, a delightful blend of creamy, cheesy goodness and tender chayote squash. This dish features chayote halves filled with a savory mixture of cream cheese, mozzarella, and Parmesan, perfectly seasoned with garlic and parsley. A golden breadcrumb topping, infused with olive oil, adds a satisfying crunch to every bite. Boiled until tender and baked to perfection, these stuffed chayote boats make for an impressive vegetarian main course or a unique side dish. Ready in just 45 minutes, it’s an ideal choice for busy weeknights or special gatherings. Serve it warm and watch it become the centerpiece of your meal!
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Recipe Information
Ingredients
- 4 pieces Chayote squash
- 1 teaspoon Salt
- 1 tablespoon Olive oil
- 4 ounces Cream cheese
- 1 cup Shredded mozzarella cheese
- 0.25 cup Grated Parmesan cheese
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Black pepper
- 2 tablespoons Chopped parsley
- 0.5 cup Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Wash the chayote squash thoroughly, then cut them in half lengthwise. Remove the pit using a small spoon.
Bring a large pot of water to boil with 1 teaspoon of salt. Boil the chayote halves for 10-12 minutes or until they are tender but not mushy. Drain and let them cool slightly.
Using a spoon, carefully scoop out the flesh of the chayote, leaving about 1/4 inch of flesh around the edges to form a sturdy shell. Place the shells in a baking dish and set aside.
Chop the scooped-out chayote flesh finely and transfer it to a mixing bowl.
In the mixing bowl with the chayote flesh, add cream cheese, shredded mozzarella cheese, grated Parmesan cheese, garlic powder, black pepper, and 1 tablespoon of chopped parsley. Mix until well combined.
Fill each chayote shell with the cheese mixture, mounding it slightly on top.
In a small bowl, mix the breadcrumbs with olive oil and the remaining tablespoon of parsley. Sprinkle this mixture evenly over the stuffed chayote halves.
Bake in the preheated oven for 20-25 minutes, or until the filling is heated through and the breadcrumb topping is golden brown.
Remove from the oven, let cool slightly, and serve warm. Enjoy!
Nutrition Facts
Calories |
1334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 4690 mg | 204% | |
| Total Carbohydrate | 89.6 g | 33% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 21.7 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1315 mg | 101% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1212 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
