Directions:
- Cut chayote in half lengthwise and remove seed.
- Cook squash in lightly salted water to cover until tender crisp about 25 minutes.
- Drain and scoop out most of the flesh leaving a 1/4 shell.
- Set shells aside and chop flesh.
- Preheat oven to 350.
- Heat oil in a skillet and sauté onion until soft then add ground beef, garlic and jalapenos.
- Cook over medium heat until meat is no longer pink.
- Add tomatoes, oregano, cumin, raisins and reserved chayote flesh then combine well.
- Gently pile mixture into reserved chayote shells and sprinkle with cheese.
- Set in baking dish and bake 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 209.38 Kcal (877 kJ) | ||
| Calories from fat | 89.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.98g | 15% | |
|---|---|---|---|
| Cholesterol | 42.48mg | 14% | |
| Sodium | 171.53mg | 7% | |
| Potassium | 430.42mg | 9% | |
| Total Carbs | 14.58g | 5% | |
| Sugars | 1.77g | 7% | |
| Dietary Fiber | 1.72g | 7% | |
| Protein | 16.11g | 32% | |
| Vitamin C | 6.8mg | 11% | |
| Iron | 1.8mg | 10% | |
| Calcium | 114.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 155.79 Kcal (652 kJ) | ||
| Calories from fat | 66.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.42g | 15% | |
|---|---|---|---|
| Cholesterol | 31.61mg | 14% | |
| Sodium | 127.63mg | 7% | |
| Potassium | 320.27mg | 9% | |
| Total Carbs | 10.85g | 5% | |
| Sugars | 1.32g | 7% | |
| Dietary Fiber | 1.28g | 7% | |
| Protein | 11.98g | 32% | |
| Vitamin C | 5.1mg | 11% | |
| Iron | 1.3mg | 10% | |
| Calcium | 85.1mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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