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Stuffed Chayote Squash

Here’s the recipe for Stuffed Chayote Squash.

  1. Preheat oven to 375°F
  2. Heat up El Monterey Chicken Rice & Bean Burritos according to package directions and keep warm.
  3. Brush squash with olive oil and season liberally on both sides with salt and pepper. Place squash cut side down on a cookie sheet and roast in oven until tender but not mushy, about 45 minutes. Take out of oven and turn squash over with the cut side up and set aside.
  4. Sauté onions and garlic in butter or oil until translucent.
  5. Add the rest of the ingredients except mixed cheese and continue to cook until all ingredients are heated through thoroughly. Remove from heat and drain well.
  6. Evenly distribute and spoon the vegetable mix on top of the squash and finish topping with cheese.
  7. Bake stuffed squash in the pre-heated oven at 375ºF for 1-2 minutes or until cheese is melted and starting to turn golden brown.
  8. Use stuffed squash as an accompaniment to the El Monterey Chicken Rice & Bean Burritos and serve with your favorite red or green chile sauce or salsa.

Culinary Note:

Serving Suggestions
Serve as an accompanying side dish with:
El Monterey® Beef or Cheese Enchiladas
El Monterey® Beef, Chicken Tamales