Baked Chayote Squash

Recipe View Gently simmer the chayote halves: Place the chayote squash halves in a large pot and cover them with water. Bring the water to a boil over high heat, then reduce the heat to medium-low. Cover the pot and simmer until the chayote is very tender, about 45-50 minutes. Drain the squash and allow it to steam dry for 1-2 minutes. (Total time: 47-52 minutes)

Recipe View Prepare the oven: Preheat your oven to 375 degrees F (190 degrees C). (Time: 10 minutes)

Recipe View Prepare the chayote shells: Use a spoon to carefully remove the seeds and membrane from each chayote half and discard them. Scoop out as much of the remaining pulp as possible into a large bowl, being careful not to puncture the shells. Pat the inside of each shell dry with a paper towel. Arrange the prepared shells in a baking dish and set aside. (Time: 15 minutes)

Recipe View Create the filling: Over the sink, squeeze any excess water from the reserved chayote pulp. Add the beaten egg, heavy cream, Parmesan cheese, 2 tablespoons of Cheddar cheese, and melted butter to the squeezed pulp. Mix everything together thoroughly. (Time: 5 minutes)

Recipe View Assemble and bake: Fill each chayote shell generously with the pulp-cheese mixture. Sprinkle the remaining 1.25 cups of Cheddar cheese evenly over the tops, followed by the dry bread crumbs. Bake in the preheated oven until the filling is heated through and the cheese is melted and bubbly, about 35-45 minutes. (Time: 40 minutes)