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 |
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.