Gratin of Chayote (Mirliton or Vegetable Pears) and Acorn Squash Recipe
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Directions:
- Preheat oven to 350F and butter a 9 x 12 baking pan.
- Boil whole squashes for 20 minutes or until almost tender.
- Peel, halve, seed, and coarsely chop cooked squash.
- One at a time, whisk cream, garlic, chiles, cayenne, nutmeg, and garlic salt into eggs.
- Layer baking dish with half the acorn squash, top with chayote squash, then add remaining acorn squash.
- Scatter jalapeño, onions, and bell peppers evenly on each layer.
- Pour seasoned egg mixture over squash and bake for approximately 15 minutes or until custard sets.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 115.02 Kcal (482 kJ) | ||
| Calories from fat | 74.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.25g | 13% | |
|---|---|---|---|
| Cholesterol | 85.65mg | 29% | |
| Sodium | 47.22mg | 2% | |
| Potassium | 272.32mg | 6% | |
| Total Carbs | 8.17g | 3% | |
| Sugars | 0.94g | 4% | |
| Dietary Fiber | 1.79g | 7% | |
| Protein | 3.42g | 7% | |
| Vitamin C | 11.8mg | 20% | |
| Iron | 1.8mg | 10% | |
| Calcium | 47.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 93.14 Kcal (390 kJ) | ||
| Calories from fat | 60.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.68g | 13% | |
|---|---|---|---|
| Cholesterol | 69.36mg | 29% | |
| Sodium | 38.24mg | 2% | |
| Potassium | 220.52mg | 6% | |
| Total Carbs | 6.61g | 3% | |
| Sugars | 0.76g | 4% | |
| Dietary Fiber | 1.45g | 7% | |
| Protein | 2.77g | 7% | |
| Vitamin C | 9.6mg | 20% | |
| Iron | 1.4mg | 10% | |
| Calcium | 38.6mg | 5% | |
* 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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