Cheesy Chayote Bake Recipes

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CHEESY CHAYOTE BAKE



Cheesy Chayote Bake image

STOVE TOP provides both the bread and seasoning for this cheesy casserole.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield Makes 6 servings, 1 cup each.

Number Of Ingredients 3

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
4 cups cut-up peeled chayotes (about 3 medium), cooked
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Steps:

  • Preheat oven to 400ºF. Prepare stuffing as directed on package; set aside.
  • Spread chayotes into 13x9-inch baking dish; sprinkle with cheese. Top with stuffing.
  • Bake 15 min. or until heated through.

Nutrition Facts : Calories 260, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 11 g

CHAYOTE WITH CHEESE (STUFFED & BAKED)



Chayote With Cheese (Stuffed & Baked) image

A Chayote dish to add variety to your meal. Note:When I made this I also added some garlic powder along with the salt & pepper. I used mexican blend cheese for the cheese, It was delicious. When boiling the chayote be sure to cook it until really tender so that is is easy to scoop out of the shell. Note: I have found that most of the time the Chayote takes longer to cook than 15 minutes because of size or age.

Provided by Barb G.

Categories     Cheese

Time 50m

Yield 8 serving(s)

Number Of Ingredients 6

4 medium chayotes
2 medium onions, minced
2 tablespoons butter or 2 tablespoons olive oil
salt and pepper
2 eggs, beaten
American cheese or cheese, of choice

Steps:

  • Cut the chayotes in half, place in boiling salted water and cook until tender, approximately 15 minutes.
  • Scoop out the pulp and reserve the shells.
  • Chop the pulp and drain.
  • Mince the onion and slowly fry in butter or olive oil until transparent.
  • Add the pulp of the chayote and season to taste with salt & pepper.
  • Add the 2 beaten eggs over the mixture and cook over low heat for a few minutes, mixing well until done.
  • Stuff the chayote shells and top with grated cheese.
  • Place in hot oven, 400 degrees until cheese is melted & golden.

Nutrition Facts : Calories 73.6, Fat 4.2, SaturatedFat 2.2, Cholesterol 54.1, Sodium 46.2, Carbohydrate 7.2, Fiber 2.2, Sugar 2.9, Protein 2.7

BAKED CHAYOTE SQUASH



Baked Chayote Squash image

Cheesy, custardy stuffed squash with bread crumbs on top. This dish is great as a side with beans, meat, and rice, Central American-style.

Provided by Dom's Kitchen

Categories     Side Dish     Vegetables     Squash

Time 1h40m

Yield 4

Number Of Ingredients 8

4 chayote squash, cut in half
1 tablespoon unsalted butter (such as Kerrygold®)
1 egg, beaten
¼ cup heavy cream
¼ cup grated Parmesan cheese
2 tablespoons shredded Cheddar cheese
1 ¼ cups shredded Cheddar cheese
½ cup dry bread crumbs

Steps:

  • 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.

Nutrition Facts : Calories 377.3 calories, Carbohydrate 21.3 g, Cholesterol 120.4 mg, Fat 25.8 g, Fiber 6.3 g, Protein 16.7 g, SaturatedFat 15.2 g, Sodium 466 mg, Sugar 1.2 g

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