Stuffed Chayote or Christophene

A delicious starter, side dish or main vegetarian course. Chayotes are usually eaten steamed with butter or in soups. They are great in salads, raw, but that is not a traditional use.


• - 2 chayotes
• - 1 tbsp butter
• - 1 spring onion, chopped
• - 2 slices of fresh white bread, trimmed and whizzed into crumbs
• - 1/4 tsp grated nutmeg
• - 1 tsp Iguana Gold Island Pepper Sauce
• - 75g / 3/4 cup grated cheddar cheese
• - salt and pepper


1. Cut the Chayotes in two length ways, place in a pot of boiling, salted water and cook until tender. Remove from the heat, drain and leave to cool

2. Saute the chopped spring onion in butter until softened. Then add the breadcrumbs and fry until brown.

3. Scoop the seed and coarse centre vein out of the chayotes and discard. Scoop out the rest of the flesh and add to the breadcrumb mixture. Make sure not to damage the skin as you will need to stuff it.

4. Keeping the mixture on a low heat, mix in the nutmeg, hot sauce and salt and pepper to taste. Add half of the cheese and mix well.

5. Stuff the chayote shells with the warm mix and top with the rest of the cheese.

6. Place under a hot grill until cheese starts to brown. Serve hot.

Serves 2 as a main course or 4 as a side dish.