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Chayotes Stuffed With Cheese




Source of Recipe


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Chayotes Stuffed With Cheese

NHLBI.NIH.gov
Stay young at heart
Yield: 6 servings--Serving size: 2 chayote halves

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
1/8 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 margarine. Stuff shells with the mixture. Sprinkle with bread crumbs. Bake for 30 minutes.

Each serving provides: Calories: 129; Total fat: 6 g (Saturated fat: 2 g); Cholesterol: 11 mg; Sodium: 216 mg; Calcium: 163 mg