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Chayotes stuffed with cheese

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Makes 6 servings.

Ingredients

6 small chayote (christophine) squash, cut in half lengthwise

1 cup low-fat cheddar cheese, shredded

1/4 teaspoon salt

1 tablespoon margarine

1/2 cup plain breadcrumbs

Directions

  • Wash chayotes and bring to a boil in 2 quarts of water. Cover and simmer over moderate heat for about 1 hour or until fork-tender.
  • Preheat oven to 350 degrees.
  • Drain chayotes, and remove the cores and fibrous part under cores. Use a spoon to scoop out the pulp, being careful not to break the shells (leave shells about an eighth of an inch thick or slightly thicker). Place shells on a cookie sheet.
  • Immediately mash pulp and mix with cheese, salt and margarine.
  • Stuff shells with mixture, and sprinkle with breadcrumbs.
  • Bake for 30 minutes. Serve warm.

Nutrition information

Serving size: 2 chayote halves. Amount per serving: 129 calories; 6g total fat (2g saturated fat), 276mg sodium.

Source: National Heart, Lung, and Blood Institute

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