Chayotes Stuffed with Cheese
| Total : 2 hours |
Ingredients:
- 6 small chayotes (christophine), cut in half, lengthwise
- 2 quarts water
- 1 cup low fat cheddar cheese, shredded
- ¼ teaspoon salt
- 1 tablespoon margarine
- ½ cup plain bread crumbs
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 350ºF.
- 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.
Exchange: 1 vegetable, ½ low-fat milk
Carbohydrate Units: 1
Nutrition Facts
Servings per Recipe:
6 servings, 2 chayote halves each
6 servings, 2 chayote halves each
Amount Per Serving
Calories 120 Calories from Fat 49
% Daily Value
8% Total Fat 5g
2% Cholesterol 7mg
13% Sodium 305mg
4% Total Carbohydrate 13g
16% Dietary Fiber 4g
0% Sugars 0g
16% Protein 8g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
