Stuffed Chayote Squash
Stuffed boats made from chayote. The chayote is filled with a mixture of bacon, chicken breast, and seasoned cream, topped with mozzarella, and garnished.
Details
- Preparation Time: 15 minutes
- Cooking Time: 80 minutes
- Difficulty: 2
- Spiciness: 3
- Number of Servings: 4
Ingredients
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4 pieces Pumpkin, raw
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2 piece Chili peppers, green chili, fresh
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2 dl Sour cream
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4 pods Garlic, fresh
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0.5 piece Onion, raw
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100 g Meat, pork, smoked bacon
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200 g Meat, chicken, breasts
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4 spoon Oil, plant, sunflower
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1 spoon Spices, paprika
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0.5 teaspoons Spices, pepper, red or cayenne
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0.5 teaspoons Salt, table
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100 g Cheese, mozzarella
Steps
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Wash the chayote and place it in a pot with salted water. Bring to a boil, then reduce the heat and simmer for 45 minutes. Drain the chayote and let it cool. Cut it lengthwise and remove the seed. Scoop out the flesh, leaving a boat-shaped shell about half a centimeter thick. Mash the scooped-out flesh.
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Wash the chili, clean it, and chop it finely. Peel and chop the garlic. Mix the cream with the chili, garlic, mashed chayote flesh, cayenne pepper, and salt.
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Peel and chop the onion. Cut the bacon and chicken breast into small cubes. Heat oil in a pan and sauté the onion, bacon, and chicken breast for about 8 minutes, stirring constantly. Add the seasoned cream with the mashed chayote flesh. Remove the pan from the heat.
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Preheat the oven to 180°C (350°F). Grease a baking dish. Fill the chayote boats with the meat mixture. Slice the mozzarella into strips and place them over the boats, then sprinkle with paprika. Arrange the chayote boats in the baking dish and bake in the preheated oven for 25 minutes. Let the baked chayote cool slightly before serving. Optionally, garnish with parsley leaves and onion slices.
Nutrition Information (Per 100g)
- Calories: 51.32 kcal
- Fat: 2.27 g
- Saturated Fat: 0.49 g
- Carbohydrates: 5.87 g
- Sugars: 1.02 g
- Protein: 2.07 g
- Fiber: 0.04 g