Vegetarian

Vegetable stuffed chayote takes 20 minutes to prepare.

Vegetable stuffed chayote takes 60 minutes to cook.

Vegetable stuffed chayote makes 4 servings.

The ingredients for Vegetable stuffed chayote are:

2 medium chayote
1 cup sliced mushrooms
1/2 cup chopped sweet red pepper
1 medium onion, chopped
1 clove garlic, minced
1 T butter
1.5 cups panko (or 2 slices bread, toasted)
1/2 cup shredded Parmesan
1 beaten egg
2 T snipped parsley or cilantro
1/4 cup vegetable stock

Here is how you make Vegetable stuffed chayote:

Halve chayote lengthwise. Place halves in enough cold, salted water to cover. Bring to a boil; reduce heat. Cover and simmer for 12 to 15 minutes or until tender. Drain.When coll enough to handle, remove seed. Scoop out and reserve pulp to within a quarter inch of the skin. Invert the shells, and set aside to drain. Chop the pulp and drain; if necessary, squeeze the pulp between paper towels to remove excess liquid. Set aside.For stuffing, cook mushrooms, pepper, onion and garlic in hot butter until tender but not brown. Remove from heat. Stir in chayote pulp, bread crumbs, 1/3 cup Parmesan cheese, egg, parsley or cilantro, and stock. Spoon the stuffing into the chayote shells.Place the shells in a 2 quart square baking dish. Cover and bake in a 350 degree oven about 25 minutes or until heated through. Sprinkle with remaining Parmesan cheese. Bake for 3 to 5 minutes more or until the cheese melts.Serving Size: 4 1/2 chayote servingsNumber of Servings: 4Recipe submitted by SparkPeople user TURTLERASKIN.

The nutritional information for Vegetable stuffed chayote is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 200.0

• Total Fat: 7.4 g
• Cholesterol: 61.2 mg
• Sodium: 248.8 mg
• Total Carbs: 25.0 g
• Dietary Fiber: 3.3 g
• Protein: 9.7 g