Baked Chayote Squash

Baked Chayote Squash

2 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 40 m
Dom's Kitchen
Recipe by  Dom's Kitchen

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. 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.
  2. Preheat an oven to 375 degrees F (190 degrees C).
  3. 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.
  4. Bake in the preheated oven until heated through and the cheese has melted, 35 to 45 minutes.

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Reviews (2)

Rate This Recipe
naples34102
47

naples34102

Given how much work it was to make this, and the length of time (an hour and a half?!), I can only rate this three stars. As the first reviewer, I so wanted to give this a rousing good start, but there is just too much preparation here for such a mediocre result. I've never had chayote before - never heard of it either. I noticed it in the grocery store, deliberately brought some home and sought out a recipe. This stuff is all water, first of all. I'm not sure boiling it was the best method. The "shell" is so soft and tender it was difficult to keep intact to stuff. The pulp, which is more water than actual substance, is a pain to sop up and by the time I was done there wasn't enough pulp left to stuff all the squash shells. The quarter cup of cream called for wasn't worth opening up a carton for so I didn't use it and it wasn't missed - remember, this stuff is watery. Most important, this squash has zero flavor. None. It's just tasteless and watery, so it needs strong seasoning and this recipe just doesn't support that. Labor intensive and fairly flavorless.

Roberta Lee
19

Roberta Lee

Hate to say it but I agree with previous reviewer. This isn't the best way to eat this squash. There are a couple of things one can do to make it better with spices---and whipping. But for the effort-make twice baked potatoes instead. It won't be any more calories and better flavor. (Just an aside-I enjoy Chayote, particularly fresh or lightly stirfried and it has a marvelous taste all its own.)

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 377 cal
  • 19%
  • Fat
  • 25.8 g
  • 40%
  • Carbs
  • 21.3 g
  • 7%
  • Protein
  • 16.7 g
  • 33%
  • Cholesterol
  • 127 mg
  • 42%
  • Sodium
  • 466 mg
  • 19%

Based on a 2,000 calorie diet

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Southern Baked Yellow Squash

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Stuffed Mirlitons (Chayote Squash) Casserole