Baked Chayote Squash Recipe

Place the chayote into a large pot and cover with water. Bring to a boil over high heat then reduce heat to medium-low cover and simmer until very tender 45 to 50 minutes. Drain and allow to steam dry for a minute or two.

Preheat an oven to 375 degrees F (190 degrees C).

Remove the seed and seed membrane from the chayote using a spoon; discard. Scoop out as much of the remaining pulp as possible into a bowl without puncturing the shell. Pat the shell dry with a paper towel and place in a baking dish; set aside. Squeeze the excess water from the reserved pulp. Stir in the butter egg heavy cream Parmesan cheese and 2 tablespoons Cheddar cheese until well-blended. Fill each of the chayote shells with the pulp/cheese mixture. Sprinkle the remaining 1 1/4 cup Cheddar cheese on top followed by the bread crumbs.

Bake in the preheated oven until heated through and the cheese has melted 35 to 45 minutes.