Directions:
- Preheat oven to 375 degrees F. Cut chayotes in half. Simmer in water for 20 minutes or until tender. Drain and turn cut side of chayotes on paper towel to drain. Melt butter in saute pan, saute garlic and onions until onions begin to turn golden. Add mushrooms and saute for 3 minutes. Meanwhile scoop out pulp from chayote using a spoon, leave about 1/2-inch of pulp to the skin so the shell will hold its shape. Dice pulp and add to onion and mushroom mixture, along with artichokes, rice and tomatoes. Season with salt and pepper. Saute for 3 minutes. Fill chayote shells with mushroom mixture. Combine cheese, paprika, and parsley. Sprinkle over filled shells. Place shells in baking dish and bake uncovered for 15 minutes or until cheese begins to brown. Serve hot
- Approximate Nutrient Content per Serving: Cal. 230, Fat 5g, Sat. Fat 2.5g, Cholesterol 10mg, Sodium 590mg, Carb 42g, Protein 9g
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.69 Kcal (824 kJ) | ||
| Calories from fat | 38.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.31g | 7% | |
|---|---|---|---|
| Cholesterol | 7.6mg | 3% | |
| Sodium | 753.42mg | 31% | |
| Potassium | 367.26mg | 8% | |
| Total Carbs | 31.68g | 11% | |
| Sugars | 5.79g | 23% | |
| Dietary Fiber | 4.89g | 20% | |
| Protein | 8.07g | 16% | |
| Vitamin C | 19.3mg | 32% | |
| Iron | 1.8mg | 10% | |
| Calcium | 152.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 79.49 Kcal (333 kJ) | ||
| Calories from fat | 15.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.74g | 7% | |
|---|---|---|---|
| Cholesterol | 3.07mg | 3% | |
| Sodium | 304.49mg | 31% | |
| Potassium | 148.42mg | 8% | |
| Total Carbs | 12.8g | 11% | |
| Sugars | 2.34g | 23% | |
| Dietary Fiber | 1.98g | 20% | |
| Protein | 3.26g | 16% | |
| Vitamin C | 7.8mg | 32% | |
| Iron | 0.7mg | 10% | |
| Calcium | 61.7mg | 15% | |
* 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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