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- 2 chayote (yellow squash, or zucchini)
- 1 teaspoon olive oil
- 3 tablespoons chopped onion
- 1 garlic clove (minced)
- 2 eggs (beaten)
- ground black pepper
- 1/2 cup soft cheese (such as cottage cheese)
- cheese (shredded, such as mozzarella cheese or cheddar cheese)
- 4 teaspoons sour cream
- Place the squash in a pot of salted water on medium heat and cook for up to 1 hour.
- Drain the squash and add them to cold water until they soften.
- Cut the squash in half and remove the seeds and pulp from the flesh. Set the pulp aside.
- Chop up the pulp and then place it into a strainer so that the liquid drains away.
- Place the squash flesh onto a paper towel-lined plate to drain any excess liquid.
- Add the oil to a frying pan on medium heat. Add the onion and garlic and saute until softened, about 5 minutes.
- Once sauteed, add the eggs to the pan and mix well.
- Add the pulp into the pan and cook for 2 minutes or until the liquids evaporate.
- Add salt and pepper, stir, and turn off the heat. Add the cheese and mix well.
- Preheat oven to 200 degrees Celsius.
- Lightly oil a glass baking dish. Fill up the squash halves with the mixture and place in the dish.
- Top each squash half with the remaining cheese and top with a dollop of sour cream on top.
- Place the baking dish into the oven and bake for 15 minutes.
- Remove from the oven and serve warm.
|Calories200Calories from Fat130|
|% DAILY VALUE|
|Calories from Fat130|
|% DAILY VALUE|