Corn Stuffed Christophene
An exciting new way to eat chow-chow!
Servings: 6
Calories:
Ingredients
- 3 christophene or chayote squash
- ¾ cup corn boiled
- 2 Spring onions chopped
- ¼ Capsicum chopped
- 5 leaves Coriander leaves finely chopped
- 1 tablespoon Milk
- 3 tablespoon breadcrumbs
- 1 teaspoon thyme dry
- Salt to taste
- Black Pepper powder to taste
- ⅓ cup Mozzarella cheese grated
Instructions
- Peel christophene, cut it along the crevices in 2 and peel them there too. Remove the central core too.
- In a pan add water and about ¼ teaspoon of salt mix.
- Add the christophene add more water to cover the christophene and cook on high heat until tender, about 20 minutes.
- Meanwhile, mix the corn, capsicum, coriander and spring onions in a bowl.
- Add milk, breadcrumbs, thyme, salt and pepper. Stir well.
- As soon as the christophene are done drain them and run cold water till they cool down.
- Scoop out the flesh from inside, leaving about ½″ shell.
- Chop the flesh and mix with the corn mixture. Check the seasonings.
- Preheat oven to 180°C/350 F.
- Fillchristophene with the stuffing and top with cheese.
- Place in a lightly greased baking dish and bake for 30 minutes, until cheese melts.
- Serve warm.