Chayotes Stuffed With Cheese
This heart-healthy dish uses low fat cheese and a small amount of margarine.
|6 small ||chayotes (christophine), cut in half, lengthwise
|2 quarts ||water
|1 cup ||low fat cheddar cheese, shredded
|1/4 teaspoon ||salt
|1 tablespoon ||margarine
|1/2 cup ||plain bread crumbs
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
- Stuff shells with the mixture. Sprinkle with bread
- Bake for 30 minutes.
Yield: 6 servings--Serving size: 2 chayote halves
Each serving provides:
Total fat: 6 g
Saturated fat: 2 g
Cholesterol: 11 mg
Sodium: 276 mg
Calcium: 163 mg
Iron: 1 mg