Stuffed Chayote with Mushroom and Tomato
From otterpond 15 years ago
- 15 minutes to make
- Serves 6
The chayote squash is a squash I am learning to cook. Its a funny looking little squash that seems to smile at you. Hoping this recipe makes folks smile too.
Ingredients
- 1 1/2 cup bread crumbs OR cooked white rice shopping list
- 3 large chayote* (approximately 1 pound each) shopping list
- 2 tsp butter shopping list
- 2 cloves garlic, chopped shopping list
- 3/4 cup diced onions shopping list
- 2 cups sliced mushrooms shopping list
- 1 cup diced water-bottled artichoke hearts shopping list
- 1 cup diced tomatoes shopping list
- 1 tsp diced poblano chili shopping list
- 3/4 tsp salt shopping list
- 1/2 tsp white pepper shopping list
- 1/4 cup parmesan cheese shopping list
- 1 tsp paprika shopping list
- 2 tsp chopped parsley shopping list
How to make it
- Preheat oven to 375 degrees F. Cut chayotes in half. Simmer in water for 20 minutes or until tender. Drain and turn cut side of chayotes on paper towel to drain. Melt butter in saute pan, saute garlic and onions until onions begin to turn golden. Add mushrooms and saute for 3 minutes. Meanwhile scoop out pulp from chayote using a spoon, leave about 1/2-inch of pulp to the skin so the shell will hold its shape. Dice pulp and add to onion and mushroom mixture, along with artichokes, rice and tomatoes. Season with salt and pepper. Saute for 3 minutes. Fill chayote shells with mushroom mixture. Combine cheese, paprika, and parsley. Sprinkle over filled shells. Place shells in baking dish and bake uncovered for 15 minutes or until cheese begins to brown. Serve hot
- Approximate Nutrient Content per Serving: Cal. 230, Fat 5g, Sat. Fat 2.5g, Cholesterol 10mg, Sodium 590mg, Carb 42g, Protein 9g
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