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Easy Stuffed Chayote Squash over baking pan

Easy Stuffed Chayote Squash

  • Author: Maddie
  • Total Time: 35 minutes
  • Yield: 3 1x


  • 6 Chayotes
  • 1 tablespoon Salted Butter
  • 1 White Onion, chopped.
  • 2 Eggs
  • 4 tablespoons Parmesan Cheese, grated.
  • Salt to Taste


  1. Preheat the Oven: Start by preheating your oven to 350°F (175°C).
  2. Boil and Prep the Chayotes: Bring a large pot of salted water to a rolling boil. While waiting, wash the Chayotes thoroughly and then slice them in half lengthwise. Carefully place the halved Chayotes into the boiling water and cook for about 10-15 minutes, or until they become tender. Once they’re perfectly tender, remove them from the water and let them cool down a bit.
  3. Scoop, Mash, and Set Aside: Now comes the fun part! With a spoon, gently scoop out all the Chayote filling, being careful not to damage the shells. Save those lovely Chayote shells, as we’ll be stuffing them later. With a fork, give the scooped-out Chayote filling a good mash until it becomes creamy. Set it aside for now.
  4. Sauté the Onions: Grab a skillet and melt the salted butter over medium heat. Once the butter starts sizzling, add the finely chopped white onions. Stir them around and let them cook for about 5-10 minutes, or until they turn soft, translucent, and get that tempting caramelized touch. Set aside the sautéed onions for later use.
  5. The Cheesy Filling: In a small bowl, whisk those eggs like a pro. Add a pinch of salt to taste and then combine the fluffy Chayote filling with the sautéed onions and 3 tablespoons of that delicious Grated Parmesan Cheese. Mix it all together until it’s a creamy and cheesy blend of goodness.
  6. Fill ’em Up: Time to stuff those Chayote shells! Take each Chayote half and generously fill it with the heavenly cheesy mixture. Make sure to spread the love equally among all the boats. Top each stuffed Chayote with the remaining Parmesan cheese for that irresistible cheesy crust.
  7. Bake to Perfection: Arrange the stuffed Chayote boats on a baking sheet or dish, and then carefully slide them into the preheated oven. Let them bake at 350°F for approximately 30 minutes or until they get that golden and bubbly perfection.
  8. Serve and Savor: The moment you’ve been waiting for has arrived! Take out those Cheesy Stuffed Chayote Boats from the oven and let them cool slightly. Once they’re ready, serve them on a platter and enjoy!


  1. Choosing the Chayotes: Select fresh, firm Chayotes without any blemishes or soft spots. The skin should be smooth and green. Avoid Chayotes that feel too hard or too soft, as they might not cook evenly.
  2. Tenderize with Boiling: To save time, cut the Chayotes in half before boiling them. Boil the Chayotes until they are tender, but not overly soft. Test their doneness by inserting a fork; it should go in easily without breaking the Chayote.
  3. Flavorful Fillings: Get creative with the fillings! Consider adding cooked ground meat like chicken, beef, or turkey to the mixture for a heartier version. You can also throw in some diced bell peppers, corn, or spinach for added color and flavor.
  4. Don’t Overstuff: Be mindful not to overstuff the Chayote shells to ensure even cooking and prevent the filling from spilling out during baking.
  5. Customize Cheese: While Parmesan cheese works wonderfully, you can experiment with other types of cheese like mozzarella, cheddar, or a blend for different flavor profiles.
  6. Watch the Baking Time: Keep an eye on the Chayote boats while baking to avoid overcooking. The cheese should be golden and bubbly, but not burnt.
  7. Serving Presentation: Before serving, consider garnishing the Chayote boats with some fresh chopped herbs like parsley or cilantro. It adds a burst of color and freshness to the dish.
  8. Get Creative: Don’t be afraid to get creative with the recipe! You can customize the fillings, add spices or herbs to your liking, or even incorporate some diced ham or cooked bacon for a smoky twist.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Dominican


  • Serving Size: 1 Chayote
  • Calories: 238
  • Sugar: 10.8
  • Sodium: 200.5
  • Fat: 10.9
  • Saturated Fat: 4.4
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 28.7
  • Fiber: 13.5
  • Protein: 9.5
  • Cholesterol: 139.8

Keywords: chayotes, stuffed chayote, chayote