Recipe by Dom's Kitchen
"Cheesy, custardy stuffed squash with bread crumps on top. This dish is great as a side with beans, meat, and rice, Central American-style."
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chayote squash, cut in half
unsalted butter (such as Kerrygold®)
grated Parmesan cheese
shredded Cheddar cheese
1 1/4 cups
shredded Cheddar cheese
dry bread crumbs
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, but there is just too much preparation here for such a mediocre result. I've never had chayote before - never heard of it either. I noticed it in the grocery store, deliberately brought some home and sought out a recipe. This stuff is all water, first of all. I'm not sure boiling it was the best method. The "shell" is so soft and tender it was difficult to keep intact to stuff. The pulp, which is more water than actual substance, is a pain to sop up and by the time I was done there wasn't enough pulp left to stuff all the squash shells. The quarter cup of cream called for wasn't worth opening up a carton for so I didn't use it and it wasn't missed - remember, this stuff is watery. Most important, this squash has zero flavor. None. It's just tasteless and watery, so it needs strong seasoning and this recipe just doesn't support that. Labor intensive and fairly flavorless.
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 effort-make twice baked potatoes instead. It won't be any more calories and better flavor. (Just an aside-I enjoy Chayote, particularly fresh or lightly stirfried and it has a marvelous taste all its own.)
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Chayote Squash
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 232
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