Health & Medical Eating & Food

Chayote With Onion and Cheese Stuffing (Christophine Au Gratin)

Chayote is an edible gourd from the same family as melons, squash, and cucumbers. It's eaten like summer squash is in the United States.  On the French islands the chayote is called christophine and they particular enjoy it au gratin style. With only a few ingredients, this particular recipe makes a delicious and satisfying lunch or dinner entree.

You can try this recipe with different types of cheeses and even add seasoned bread crumbs to the mixture if you like.

See Also

Chayote Stuffed with Beef Filling

  • 2 equally sized chayotes (weighing about 3/4 of a pound each)
  • 3 tablespoons butter (divided into 2 tablespoons and 1 tablespoon portions)
  • 1/2 of a large onion (peeled and chopped fine)
  • salt and pepper to taste
  • 3/4 cup plus 2 tablespoons grated Asiago cheese (or Parmesan)

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes

  • Total Time: 60 minutes
  • Yield: 4 servings


To start this recipe, you will boil the chayotes whole without peeling or cutting them. Therefore wash and rinse the chayotes well. Place the whole chayote in enough salted boiling water to cover them and cook until they are tender (about half an hour).

Remove the chayotes from the boiling water and drain them well. Allow the hot chayotes to cool so that you can handle them comfortably without burning your hands.

When you are ready to proceed, preheat your oven to 350 Fahrenheit (177 Celsius).

Cut each chayote in half lengthwise. Scoop the pulp and seed out carefully with a spoon, making a shell and being very careful not to break the skin. Place the pulp into a bowl. You can keep the edible seed or discard it if you wish. Mash the pulp well with a fork and set it aside. Reserve the hollowed out shells.

In a frying pan or skillet, heat 2 tablespoons of butter and sauté the onions over medium heat until translucent but not browned.

Add the prepared chayote pulp, salt and pepper to the frying pan. Continue to cook and stir for a few minutes in order to evaporate some of the liquid. You don't want a watery filling.

When the mixture has reached a nice consistency, turn off the heat and add the 3/4 cup of grated Asiago cheese to the mixture. Stir and mix well.

Put the chayote filling mixture into the reserved shells and pat the tops of the stuffed shells with the remaining tablespoon of butter and then sprinkle the remaining 2 tablespoons of grated Asiago cheese over the tops of the stuffed shells.

Place the stuffed chayote shells on an aluminum foil lined baking sheet (it doesn't have to be greased) and bake the stuffed chayote in the preheated oven until the tops are browned (about 15 minutes). Remove from the oven and serve warm.

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