Creole Stuffed Chayóte Squash – a delicious recipe with green onion, onion, parsley, garlic, bacon drippings, ham. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Wash squash thoroughly. Place in a medium saucepan with boiling salted water to cover. Cook 25 minutes or until tender. Drain and cool slightly.
2
Remove and discard squash seeds. Scoop out pulp, leaving a 1/4-inch shell; chop pulp. Set aside shells and pulp.
3
Saute onion, parsley, and garlic in bacon drippings until tender. Add ham; cook over medium heat 5 minutes, stirring occasionally. Add squash pulp, 1/2 cup breadcrumbs, salt, pepper, and hot sauce; cook 10 minutes. Remove from heat, and stir in egg.
4
Spoon stuffing mixture into squash shells. Place stuffed squash in a shallow baking dish; sprinkle with remaining breadcrumbs. Bake at 375u00b0 for 15 minutes or until breadcrumbs are lightly toasted.
274
kcal
Calories
13
g
Fat
21
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 4 medium-size chayote squash, 2/3 cup chopped green onion, 1/3 cup chopped onion, 1/4 cup chopped fresh parsley, and more.
Yes, Creole Stuffed Chayóte Squash falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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