Chayote Relleno-Stuffed Chayote Squash - Puerto Rican

ground meat

🥗Healthier: lean turkey

💰Cheaper: canned beans

Canned beans provide protein and are more economical.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and has a neutral flavor.

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Crushed crackers can be a cost-effective binding agent.

Cut the chayote lengthwise in half and remove the seed.

Boil the chayotes in water with salt for 40 to 45 minutes until fork tender.

Rinse the chayotes in cold water and extract the center delicately to create a cup.

Place the chayote cups in a strainer to remove excess water.

Sauté the onions and green pepper in a pan.

Add 1/4 cup of tomato sauce, Spanish olives, raisins, cumin, and oregano to the sautéed vegetables.

Mix in the ground beef and the extracted chayote meat to create the stuffing.

Stuff the chayote cups with the meat mixture using a strainer to remove excess liquid.

Prepare the topping by mixing equal parts of breadcrumbs and parmesan cheese.

Spread the breadcrumb and cheese mixture on top of the stuffed chayotes and add small pieces of butter on top.

Bake the chayotes in the oven at 350°F for 15 to 18 minutes, then broil for a minute to achieve a golden crunchy top.

Cooking Techniques

Equipment Needed

Spice Level: