Serves: 4
Total Calories: 443

2 large chayote squash
2 tablespoons vegetable oil
1/2 medium white onion, chopped
2 cloves garlic (medium), finely chopped
2 medium tomatoes, peeled and chopped
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/4 teaspoon dried thyme
1/2 teaspoon salt, or to taste
1 cup shredded Monterey Jack cheese or cheddar

1. Cut the chayotes in half lengthwise. Bring a large pot of water to a boil, and cook the chayotes until tender, about 25 minutes. Drain and reserve.

2. Preheat the oven to 375°. Grease an 8-inch square glass baking dish. Heat the oil in a medium skillet. Cook the onion and garlic until softened, about 3 minutes. Add the tomatoes, oregano, thyme, and salt. Bring to a boil and cook over medium-high heat, stirring frequently, until the juices are reduced and the mixture is nearly dry. Remove from the heat and reserve.

3. Peel the cooled chayotes and slice lengthwise about 1/2 inch thick. Arrange in a single layer in the baking dish. Spread the tomato sauce over the chayotes and top with the grated cheese. Bake, uncovered, until hot and the cheese is melted and bubbly, about 20 minutes. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 443
Calories from Fat: 141

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