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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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
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Wash the chayote squash thoroughly, then cut them in half lengthwise. Remove the pit using a small spoon.
Step 3
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.
Step 4
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.
Step 5
Chop the scooped-out chayote flesh finely and transfer it to a mixing bowl.
Step 6
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.
Step 7
Fill each chayote shell with the cheese mixture, mounding it slightly on top.
Step 8
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.
Step 9
Bake in the preheated oven for 20-25 minutes, or until the filling is heated through and the breadcrumb topping is golden brown.
Step 10
Remove from the oven, let cool slightly, and serve warm. Enjoy!
Nutrition Facts
| Serving size | (1128.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1333.8 |
| Total Fat 86.9g | 0% |
| Saturated Fat 43.8g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 214.8mg | 0% |
| Sodium 4690.5mg | 0% |
| Total Carbohydrate 89.6g | 0% |
| Dietary Fiber 16.0g | 0% |
| Total Sugars 21.7g | |
| Protein 57.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1315.2mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 1212.0mg | 0% |
Source of Calories