Stuffed Chayote Squash

Name: Stuffed Chayote Squash
Ingredients: 2 chayote yellow squash, or zucchini; 1 teaspoon olive oil; 3 tablespoons chopped onion; 1 garlic clove minced; 2 eggs beaten; salt; ground black pepper; 1/2 cup soft cheese such as cottage cheese; cheese shredded, such as mozzarella cheese or cheddar cheese; 4 teaspoons sour cream

10 ingredients

14 steps

Ingredients

2 chayote yellow squash, or zucchini
1 teaspoon olive oil
3 tablespoons chopped onion
1 garlic clove minced
2 eggs beaten
salt
ground black pepper
1/2 cup soft cheese such as cottage cheese
cheese shredded, such as mozzarella cheese or cheddar cheese
4 teaspoons sour cream

Directions

1

Place the squash in a pot of salted water on medium heat and cook for up to 1 hour.
2

Drain the squash and add them to cold water until they soften.
3

Cut the squash in half and remove the seeds and pulp from the flesh. Set the pulp aside.
4

Chop up the pulp and then place it into a strainer so that the liquid drains away.
5

Place the squash flesh onto a paper towel-lined plate to drain any excess liquid.
6

Add the oil to a frying pan on medium heat. Add the onion and garlic and saute until softened, about 5 minutes.
7

Once sauteed, add the eggs to the pan and mix well.
8

Add the pulp into the pan and cook for 2 minutes or until the liquids evaporate.
9

Add salt and pepper, stir, and turn off the heat. Add the cheese and mix well.
10

Preheat oven to 200 degrees Celsius.
11

Lightly oil a glass baking dish. Fill up the squash halves with the mixture and place in the dish.
12

Top each squash half with the remaining cheese and top with a dollop of sour cream on top.
13

Place the baking dish into the oven and bake for 15 minutes.
14

Remove from the oven and serve warm.