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.
|Serving Size||2 chayote halves|
|Total Fat||6 g|
|Saturated Fat||2 g|
Ingredients and Preparation TOP
|Chayotes (christophine), cut in half, lengthwise||6 small|
|Low fat cheddar cheese, shredded||1 cup|
|Salt||¼ teaspoon |
|Margarine||1 tablespoon |
|Plain bread crumbs||½ cup|
- 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.