baked chayote squash

Ingredients

• Servings: 4
• 4 chayote squash, cut in half
• 1 tablespoon unsalted butter (such as kerrygold®)
• 1 egg, beaten
• 1/4 cup heavy cream
• 1/4 cup grated parmesan cheese
• 2 tablespoons shredded cheddar cheese
• 1 1/4 cups shredded cheddar cheese
• 1/2 cup dry bread crumbs

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 40 mins


• place the chayote into a large pot and cover with water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until very tender, 45 to 50 minutes. drain and allow to steam dry for a minute or two.
• preheat an oven to 375 degrees f (190 degrees c).
• remove the seed and seed membrane from the chayote using a spoon; discard. scoop out as much of the remaining pulp as possible into a bowl without puncturing the shell. pat the shell dry with a paper towel and place in a baking dish; set aside. squeeze the excess water from the reserved pulp. stir in the butter, egg, heavy cream, parmesan cheese, and 2 tablespoons cheddar cheese until well-blended. fill each of the chayote shells with the pulp/cheese mixture. sprinkle the remaining 1 1/4 cup cheddar cheese on top, followed by the bread crumbs.
• bake in the preheated oven until heated through and the cheese has melted, 35 to 45 minutes.