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
margarine.
- Stuff shells with the mixture. Sprinkle with bread
crumbs.
- Bake for 30 minutes.
Yield: 6 servings--Serving size: 2 chayote halves
Each serving provides:
Calories: 129
Total fat: 6 g
Saturated fat: 2 g
Cholesterol: 11 mg
Sodium: 276 mg
Calcium: 163 mg
Iron: 1 mg