Although actuallya fruit, chayotes are usually served as a vegetable. This slightlysweet, stuffed version is flavored with raisins and cinnamonand is reminiscent of stuffed acorn squash.
Recipe: Stuffed Creamed Chayotes
4 large chayotes (about pounds total) 1 1/2 quarts water 1 1/2 teaspoons salt – divided use 2 large egg yolks (reserve whites) 3/4 cup granulated sugar 1 (12-ounce) can NESTL ® CARNATION® EvaporatedMilk 1/3 cup cornstarch 1/2 teaspoon ground cinnamon 1/2 cup raisins 3 tablespoons butter
Cut chayotes lengthwise. Place chayotes,water and 1 teaspoon salt in large pot. Bring to boil; reduceheat to medium low. Cook for 30 minutes or until tender. Removechayote halves from water. Carefully remove pulp (discardingcentral section) and place into medium bowl. Reserve shells forrefilling. Mash pulp; set aside.
Beat egg yolks and 1/2 cup sugar in smallbowl until thick and pale yellow in color. Place chayote pulp,evaporated milk, egg mixture, cornstarch, remaining salt andcinnamon in large saucepan. Cook on medium heat, stirring constantly,until mixture comes just to boil and thickens. Remove from heat;stir in raisins and butter. Place chayote shells on baking sheet.Fill reserved shells with cream mixture.
Preheat oven to 375ºF (190ºC).
Beat reserved egg whites in small mixerbowl until soft peaks form. Gradually add remaining 1/4 cup sugar;beat until stiff peaks form. Spoon on top of stuffed chayotes.
Bake for 10 minutes or until topping isslightly browned.
Makes 8 servings.
Recipe and photograph are the property of Nestl ® and Meals.com, used with permission.
Puerto Rican Chayote Relleno-Stuffed Chayote SquashIf the Stuffed Creamed Chayotes recipe was useful and interesting, you can share it with your friends or leave a comment.