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Chayote Squash

Chayote squash originated in Mexico and are sometimes referred to as "vegetable pears." In this preparation they're filled with carrots and melted cheddar cheese.

Submitted by: akalaz

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Ingredients

6 chayote squash
4 cups water
1 can evaporated milk
2 large carrots, shredded
1 cup shredded cheddar cheese
1/2 tablespoon chicken bouillon powder
1 tablespoon butter

Method

Boil squash whole in a medium saucepan with water, about 15 minutes on high heat, until fork tender, then let cool. Preheat oven at 350 degrees. Cut squash in half, scoop out seed, and discard. Scoop remaining pulp into a bowl and chop into bite sized pieces. Save squash shells. Mix pulp, evaporated milk, carrots, chicken bouillon, cheese and butter. Scoop into squash shells and bake halves on a cookie sheet for 20 minutes.

Notes:

Number of Servings: 6

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