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Categories:Viewed: 20 - Published at: 2 years ago
Ingredients
- 2 chayote squash large, peeled and cut into halves
- salt and ground black pepper
- 1 zucchini cubed
- 1 carrot cubed
- cooking spray
- 3 tablespoons onion finely chopped
- 1/2 teaspoon garlic salt
- 1 tablespoon chipotle salsa
- 4 pieces panela cheese may substitute mozzarella
- cheese Melting, such as mozzarella, shredded
Method
- Boil the squash in water with a little salt until softened. Remove from pan, rinse with cold water, and let cool.
- Use a spoon to remove the flesh from the squash, leaving the rind intact. Set aside to use in another recipe.
- Spritz a skillet with cooking spray and saute the onion and the carrot. When the onion changes in color, add the garlic salt and the zucchini, along with 1/4 cup water.
- Cover the skillet and let cook 3 minutes, until the vegetables become tender and absorb the water.
- Taste for seasoning, adding salt and pepper if necessary. Add the chipotle and cook for 2 more minutes. Remove from heat and set aside.
- Place a piece of cheese in the bottom of each chayote half. Place the vegetable mixture on top and sprinkle with cheese.
- Serve.
