Stuffed Chayote Squash Boats

Cheesy, crispy, and packed with savory Mexican flavors

These stuffed chayote squash boats transform mild mirliton into a flavorful main or side dish packed with sweet corn, peppers, and savory spices. A layer of melted cheese and crispy panko breadcrumbs provides a wonderful texture contrast to the tender squash shells. It is a creative, wholesome option that appeals to vegetarians and low carb diners alike.

Ingredients

• 2 large chayote squash, halved lengthwise
• 1 cup sweet corn kernels
• 1 cup shredded Oaxaca or Monterey Jack cheese
• 1/2 cup diced red bell pepper
• 1/4 cup minced red onion
• 1 clove garlic, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 cup panko breadcrumbs
• 1 tbsp olive oil
• Salt and black pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions

1. Boil chayote halves in salted water for 15 minutes until tender.
2. Scoop out the flesh, leaving a sturdy shell; roughly chop the flesh.
3. Sauté onion, garlic, bell pepper, and corn in olive oil until soft.
4. Stir in chopped squash, spices, and half of the shredded cheese.
5. Spoon filling back into squash shells and top with remaining cheese.
6. Sprinkle with panko breadcrumbs for that perfect crispy finish.
7. Bake at 375°F (190°C) for 15 minutes until bubbly and golden.

Nutrition

This recipe works out to about 251 calories per serving. For the full breakdown, protein, carbs, and fat included, save it in the Forkful app: nutrition is calculated automatically from the ingredient list.

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