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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Vegetable-Stuffed Chayote

Source: dLife

Delicious blend of vegetables and parmesan cheese in chayote boat.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	173.0

Total Carbs	17.3 g

Dietary Fiber	5.6 g

Sugars	5.6 g

Total Fat	8.6 g

Saturated Fat	3.2 g

Unsaturated Fat	0.3 g

Potassium	277.4 mg

Protein	9.0 g

Sodium	386.2 mg

Dietary Exchanges 8.6 Fat, 1.6 Vegetables, 0.9 Meat, 0.4 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 each Squash, chayote, fresh, 5 3/4" 1.0
1 cup fresh mushroom slices 0.5
0 1/2 cup chopped red bell peppers 1.0
1 each medium onions 1.0
1 each medium garlic cloves 1.0
1 tbsp margarine 2.0
2 piece 100% whole grain bread 0.5
0 1/2 cup Cheese, parmesan, fresh, shredded 1.0
1 each eggs 2.0
2 tbsp chopped parsley 0.125
0.125 tsp salt 0.125
0.125 tsp black pepper 0.25
0 1/4 tsp chicken bouillon 0.25
0 1/4 cup cold water

Directions

Preheat the oven to 350 degrees F. Cut the chayote in half lengthwise. Boil in cold salted water, and then reduce heat. Let simmer covered for 12-15 minutes (until tender) and drain. When the chayote is cool enough to handle, de-seed it. Scoop out the pulp, then drain and chop it in a separate bowl. (If the pulp is too wet, squeeze between paper towels to remove extra liquid)
In a large skillet, cook mushrooms, sweet pepper, onion, and garlic with butter. Remove from heat when they are tender, do not brown them. Stir chayote pulp into the mixture and add toasted bread crumbs, 1/3 cup of parmesan cheese, egg, parsley (or cilantro), and salt and pepper.
Put the bouillon cubes in the water so that they dissolve; when dissolved, add to the stuffing. Spoon stuffing into the chayote. Put the shells in a baking dish, cover and bake for about 25 minutes. When finished, sprinkle the remainder of the parmesan cheese on the top and bake for about 3 minutes until the cheese melts.