Roasted Cho Cho Chayote Food

ROASTED CHAYOTES WITH GARLIC

Roasted Chayotes with Garlic image

Provided by Lillian Chou

Categories Garlic Side Roast Thanksgiving Vegetarian Dinner Family Reunion Healthy Vegan Potluck Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 3

Ingredients

6 pounds chayotes (mirlitons)
3 tablespoons olive oil
1/2 cup thinly sliced garlic (10 to 12 cloves)

Steps:

Preheat oven to 450°F with racks in upper and lower thirds.
Wearing protective gloves, halve chayotes lengthwise and discard seeds. Peel, then cut lengthwise into 1-inch wedges. Toss with oil and 1 1/2 teaspoons salt. Divide between 2 large 4-sided sheet pans.
Roast 30 minutes. Divide garlic between pans, then continue to roast, turning occasionally, until chayotes are golden brown on edges, about 30 minutes more. Season with salt.

JAMAICAN STUFFED CHO-CHO

Jamaican Stuffed Cho-Cho image

"Cho-Cho" is the Jamaican name for the squash like fruit of the Sechium eduli vine. It joins the myriad names this vegetable is known by. Depending on where you live, you will know it as chayote, christophene, mirliton, susu, or chuchu. By any name, it is a delcious and versatile vegetable.

Provided by TxGriffLover

Categories Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 -3 large chayotes
2 tablespoons butter, plus additional for topping
1 large onion, finely chopped
4 garlic cloves, finely chopped
3 -4 large tomatoes, seeded and chopped
1 hot red pepper, seeded and chopped
1 tablespoon curry powder
salt & freshly ground black pepper
1/2 cup breadcrumbs
1/4 cup freshly grated parmesan cheese

Steps:

Preheat the oven to 350º.
Boil the whole chayotes in salted water until tender, about 30 minutes. Drain and cool enough to handle. Halve the chayotes lengthwise and scoop out the interior, including the edible seed, and mash with a fork. Set the shells aside.
Heat the butter in a skillet over moderate heat and saute the onion and garlic until tender but not brown, about 5 minutes. Add the mashed chayote, tomatoes, hot pepper, curry powder, salt & pepper and cook, stirring frequently, for about 5 minutes.
Spoon the mixture into the reserved chayote shells and sprinkle with bread crumbs and Parmesan cheese. Dot with butter and bake until lightly browned, about 15 minutes.

Nutrition Facts : Calories 202.8, Fat 9, SaturatedFat 5, Cholesterol 20.8, Sodium 247.6, Carbohydrate 26, Fiber 5.2, Sugar 8.6, Protein 7.2

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