Chayote

Stuffed Chayotes
2 large chayotes
Water
1 garlic clove
½ t salt
1 T butter
1 smal onion, chopped
2 small tomatoes, peeled, chopped, drained (1/2 lb)
1 T chopped fresh parsley
2 oz Cheddar cheese, shredded ( ½ c) or Mexican fresh cheese -Ranchero
fresh parsley

Cut chayotes in half lengthwise. Place in a large saucepan with water to cover. Bring to a boil; reduce heat. Cover and simmer until chayotes are tender when pierced with a fork, 30 to 45 minutes. Drain and cool. Scoop out pulp with a sharp spoon, being careful not to tear shells. Reserve shells. Dice pulp and set aside. Preheat oven to 350 F. Mash garlic with salt to make a paste. Melt butter in a large skillet. Add garlic past and onion. Cook until onion is tender but not browned. Add tomatoes, chayote pulp and 1 T parsley. Simmer 15 minutes or until tomatoes are cooked and liquid is evaporated. Spoon mixture into reserved chayote shells. Sprinkle with cheese (I like Mexican fresh cheese –Ranchero instead) and top with additional chapped parsley. Bake 20 minutes or until cheese is melted and vegetables are heated through. Make 4 servings.

Note: Chayote shells/ skin are not edible.




Try making Hibiscus Tea and add lime and stevia serve cold for a refreshing Hibiscus Lemonade

*great diuretic