Chayotes Stuffed with Cheese

Ingredients
  • 6 small chayotes (christophine), cut in half, lengthwise
  • 2 quarts water
  • 1 cup low fat cheddar cheese, shredded
  • ¼ teaspoon salt
  • 1 tablespoon margarine
  • ½ cup plain bread crumbs
Directions
  1. Wash chayotes and bring to a boil in water. Cover and boil at moderate heat for about 1 hour or until fork-tender.
  2. Preheat oven to 350ºF.
  3. Drain chayotes, remove cores and fibrous part under cores. Scoop out pulp, being careful not to break shells. Place shells on cookie sheet.
  4. Immediately mash pulp and mix with cheese, salt, and margarine.
  5. Stuff shells with the mixture. Sprinkle with bread crumbs.
  6. Bake for 30 minutes.
Prep Time
20 min
Nutrition Facts
  • Servings per Recipe: 6 servings, 2 chayote halves each
    • Calories: 120
    • Calories from Fat: 49
  • Total Fat: 5
  • Cholesterol: 7 mg
  • Sodium: 305 mg
  • Carbohydrate: 13 g
  • Dietary Fiber: 4 g
  • Protein: 4 g
  • Exchange: 1 vegetable, ½ low-fat milk
  • Carbohydrate Units: 1