This heart healthy dish uses low fat cheese and a small amount of margarine.
|Serving Size||2 chayote halves|
|Total Fat||6 g|
|Saturated Fat||2 g|
|Chayotes (christophine), cut in half, lengthwise||6 small|
|Low fat cheddar cheese, shredded||1 cup|
|Salt||¼ teaspoon |
|Margarine||1 tablespoon |
|Plain bread crumbs||½ cup|
- 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.
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