Chayotes Stuffed With Cheese

Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services

This heart healthy dish uses low fat cheese and a small amount of margarine.

Nutrition Facts

Serving Size	2 chayote halves
Calories	129
Total Fat	6 g
Saturated Fat	2 g
Cholesterol	11 mg
Sodium	276 mg
Calcium	163 mg
Iron	1 mg

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
Chayotes (christophine), cut in half, lengthwise	6 small
Water	2 quarts
Low fat cheddar cheese, shredded	1 cup
Salt	¼ teaspoon
Margarine	1 tablespoon
Plain bread crumbs	½ cup

Directions
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.

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