Ingredients

For 6 servings:

  • 4 medium-sized christophines or chayotes
  • 1 large onion
  • 2 tablespoons of flour
  • 30 cl of milk (the equivalent of a glass)
  • Salt
  • Pepper
  • 3 tablespoons of oil or 2 large tablespoons of butter
  • 1 pinch of grated cinnamon
  • 1 branch of parsley or chopped parsley
  • Grated cheese
  • Breadcrumbs
Preparation
  1. Rinse your chayotes under water and then split them in half.
  2. In a saucepan filled with water, cook the chayote halves for 20 minutes.
  3. After 20 minutes, remove the chayote halves from the water and save the cooking water. You'll need it later.
  4. Using a spoon, remove the inner part of the chayote (flesh) without damaging the skin, which you'll use later.
  5. In a food mill, blend the flesh removed from the chayote.
  6. Place the butter or oil in a saucepan on low heat, and add the grated onion and sauté.
  7. Add 10 cl cooking water, milk and flour.
  8. Keeping the heat low, stir with a whisk to make a smooth, lump-free cream.
  9. Turn off the heat.
  10. Using a wooden spoon, stir the mixed christophine into the hot smooth paste.
  11. Add salt, pepper, parsley and cinnamon.
  12. Add the mixture to the chayote skin to form a stuffing. 
  13. Sprinkle with grated cheese and breadcrumbs.
  14. On a tray, place the 8 halves in the oven to melt the cheese (5 minutes maximum).
  15. Once golden, remove from the oven and leave to cool.
  16. Enjoy!