Baked Chayote Squash

Baked Chayote Squash

Made  times
Dom's Kitchen 0

"Cheesy, custardy stuffed squash with bread crumps on top. This dish is great as a side with beans, meat, and rice, Central American-style."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 40 m servings 377 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 377 kcal
  • 19%
  • Fat:
  • 25.8 g
  • 40%
  • Carbs:
  • 21.3g
  • 7%
  • Protein:
  • 16.7 g
  • 33%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 466 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Place the chayote into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until very tender, 45 to 50 minutes. Drain and allow to steam dry for a minute or two.
  2. Preheat an oven to 375 degrees F (190 degrees C).
  3. Remove the seed and seed membrane from the chayote using a spoon; discard. Scoop out as much of the remaining pulp as possible into a bowl without puncturing the shell. Pat the shell dry with a paper towel and place in a baking dish; set aside. Squeeze the excess water from the reserved pulp. Stir in the butter, egg, heavy cream, Parmesan cheese, and 2 tablespoons Cheddar cheese until well-blended. Fill each of the chayote shells with the pulp/cheese mixture. Sprinkle the remaining 1 1/4 cup Cheddar cheese on top, followed by the bread crumbs.
  4. Bake in the preheated oven until heated through and the cheese has melted, 35 to 45 minutes.



Given how much work it was to make this, and the length of time (an hour and a half?!), I can only rate this three stars. As the first reviewer, I so wanted to give this a rousing good start, b...

Hate to say it but I agree with previous reviewer. This isn't the best way to eat this squash. There are a couple of things one can do to make it better with spices---and whipping. But for the e...

Only 4 stars due to how long it takes. On that note, it is good! I add more spices and green onion. I left out the park chews and add more cheddar cheese. Might just cut it up next time and bake...

From around the web