Chayotes Stuffed With Cheese
This heart-healthy dish uses low fat cheese and a small amount of margarine.
6 small chayotes (christophine), cut in half, lengthwise
2 quarts water
1 cup low fat cheddar cheese, shredded
1/4 teaspoon salt
1 tablespoon margarine
1/2 cup plain bread crumbs
- Wash chayotes and bring to a boil in water. Cover and boil at moderate heat for about 1 hour or until fork-tender.
- Preheat oven to 350? F.
- Drain chayotes, remove cores and fibrous part under cores. Scoop out pulp, being careful not to break shells. Place shells on cookie sheet.
- Immediately mash pulp and mix with cheese, salt, and margarine.
- Stuff shells with the mixture. Sprinkle with bread crumbs.
- Bake for 30 minutes.
Yield: 6 servings–Serving size: 2 chayote halves
Each serving provides:
Total fat: 6 g
Saturated fat: 2 g
Cholesterol: 11 mg
Sodium: 276 mg
Calcium: 163 mg
Iron: 1 mg