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Vegetarian, Africa and overseas

Stuffed chayote with rice

Stuffed chayote with rice is a Caribbean dish for 4 people, ready in 70 minutes, medium difficulty, for €2.20 per person. The hollowed chayote is filled with its own chopped flesh mixed into a cheesy bechamel, then baked until golden. The key is pressing the flesh well to remove its water before stuffing.

Tonight, we're stuffing chayote, this soft Caribbean squash, with a cheesy bechamel and baking it golden, served with rice.

Stuffed chayote with rice
Total time
1 h 10
Difficulty
Medium
Cost per person
€2.20
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall
The kids
They generally like it

Chayote, that pale green, tender Caribbean squash, turns into a generous little gratin here. Its mildly sweet flesh blends into a smooth bechamel and melted cheese, creating a contrast between the soft squash and the golden crust on top. Plain rice sits alongside without stealing the show, soaking up any sauce that spills from the shells.

This dish takes a bit of organizing, between cooking the chayote, making the bechamel, and baking, but none of it is tricky once you work through the steps in order. It fits a slower weeknight dinner or a family Sunday meal, kids usually like the soft texture under the melted cheese.

The ingredients

4 people

Fruits and vegetables

  • Chayote 4
  • Onion 1

Dairy

  • Milk 40 cl
  • Butter 40 g
  • Shredded Swiss cheese 100 g

Pantry

  • Flouroften in the pantry 40 g
  • Nutmegoften in the pantry 1 pinch
  • Riceoften in the pantry 250 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose, Gluten

The step by step recipe

  1. Cook the chayote whole in boiling salted water until tender, then cut them in half. 25 min

    Check with the tip of a knife, it should slide in easily.

  2. Scoop out the flesh with a spoon, leaving a one centimeter wall, remove the core and chop the flesh.

    Keep the shell whole, it's what will hold the filling.

  3. Make the bechamel with the butter, flour, and milk, season with nutmeg, salt, and pepper. 10 min

    Add the milk hot, the sauce stays smooth without lumps.

  4. Mix the chopped flesh with the sauteed onion, the bechamel, and half the cheese, then fill the shells.

    Press the flesh in a towel to remove the water, it keeps the filling from getting soggy.

  5. Sprinkle the rest of the cheese on top, bake at 200 degrees, and serve with rice cooked in salted water. 25 min

    Bake until a nice golden crust forms, that's the crispy touch on this dish.

Our tips to get it right

  • Pick firm, unblemished chayote, they hold up better during cooking and are easier to hollow out.
  • Don't toss all the chayote cooking water, a splash can loosen the bechamel if it thickens too fast.
  • Cook the onion gently before mixing it into the filling, it adds flavor without overpowering the chayote.

The variations

  • Swap the Swiss cheese for Comté or Gruyère, you'll get a stronger flavor and a deeper golden crust.
  • For more kick, stir a little Caribbean chili or diced smoked ham into the filling.
  • For kids, blend the filling a bit finer and cut back on the nutmeg, the dish turns milder and easier to eat.

What to serve it with

  • A lemony green salad
  • Fresh passion fruit juice
  • Avocado slices as a starter

Storage

Stuffed chayote keeps 2 to 3 days in the fridge in a sealed container. They freeze well once stuffed but before baking. Reheat in the oven to bring back the crisp top.

Questions about this dish

Can you make stuffed chayote ahead of time?

Yes, you can stuff them the day before and keep them in the fridge unbaked. Just pop them in the oven right before dinner so they come out hot and golden.

How do you keep the filling from getting watery?

Press the chopped chayote flesh firmly in a clean towel before mixing it into the bechamel. This step keeps the vegetable's water from soaking the filling.

Can you use a different vegetable instead of chayote?

Zucchini or eggplant can replace chayote, with a shorter cooking time. The flavor changes, but the stuffing and baking technique stays the same.

Is this dish good for kids?

Yes, the soft texture under the melted cheese is usually a hit with kids. You can cut back on the nutmeg and blend the filling finer for an even milder version.

How long does it take to make stuffed and gratinated chayote with rice?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in stuffed and gratinated chayote with rice?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does stuffed and gratinated chayote with rice cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten. Always check the labels of the products you buy.

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