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Stuffed Chayote Squash

This is a good accompaniment to any of our burritos, Chimichangas, or center of the plate products but I chose the Family Pack Chicken Rice & Bean Burritos because of the in-depth flavor profiles that compliment the squash and vegetables. It is sort of a traditional calabacitas recipe stuffed into squash.

Preparation Time:
Total Time:


  1. 8 each El Monterey Chicken Rice & Bean Burritos
  2. 4 large
  3. Chayote squash, cut in half-length wise, cored out, and forked.
  4. 2 Tbl.
  5. Melted butter or olive oil or both
  6. 1 cup
  7. Red onion chopped
  8. 2 cloves
  9. Garlic minced
  10. 1 cup Red & green bell peppers mixed, diced
  11. 1 cup Whole corn kernels, drained
  12. 1 cup Whole black beans, drained and lightly washed
  13. 1 cup Tomatoes chopped or diced
  14. 1 cup Spanish rice cooked
  15. 1/4 cup Chopped cilantro
  16. 1 Tbl. Cumin ground
  17. To Taste SPG (see Culinary Note)
  18. 1 cup Shredded cheddar & jack cheese mix


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:
  • SPG is my simple and very basic "Season All" seasoning mix: 50% salt, 25% pepper, and 25% garlic.
  • Substitute chayote with large patty pan squash.
Serving Suggestions Serve as an accompanying side dish with: El Monterey® Beef or Cheese Enchiladas El Monterey® Beef, Chicken Tamales