Recipe

Stuffed Chayote With Mushroom And Tomato Recipe

Add Step-by-Step Photos	Otterpond / All my dishes 8 months ago 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. Prep:20m Cook:15m Servings:6	Otterpond
	gourd squash pretty

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Ingredients

1 1/2 cup bread crumbs OR cooked white rice

3 large chayote* (approximately 1 pound each)

2 tsp butter

2 cloves garlic, chopped

3/4 cup diced onions

2 cups sliced mushrooms

1 cup diced water-bottled artichoke hearts

1 cup diced tomatoes

1 tsp diced poblano chili

3/4 tsp salt

1/2 tsp white pepper

1/4 cup Parmesan cheese

1 tsp paprika

2 tsp chopped parsley

Directions

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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Comments

otterpond 8 months ago said:
More changes to make this recipe mine. First off the original recipe makes an insane amount of stuffing. Immediately adding one more Chayote so servings go to six. Also, anything named Chayote deserves a bit of heat. Tossed in a tsp of freshly diced Poblano chili.

Happily it is really good. While I was putting away the extra I made a little dish to have for lunch. Great plain, bet it rolls up great in a tortilla (lunch next week I'm thinking) over pasta. So if you are going to have leftovers this definitely works.

quaziefly 8 months ago said:
This sounds really good. The Chayote is an old freind of ours. Can now wait to try this recipe ourselves. This is a Five Forks Recipe!

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