Chayote Southwestern Casserole

What in the Hell is that thing?

That was the question running through my mind Saturday! Every week I participate in Bountiful Baskets Food Co-Op. I plan my meals around what I get each week. As a vegan/foodie, I'm embarrassed to say it took me a while to figure out what I was looking at when I pulled out two chayote squash.

Once I got a grip on what I was looking at, I decided to try a Southwestern style casserole. The result was so delicious, that my fingers will remain crossed for more each week!

Ingredients (Makes 8 servings)

2 chayote
1 onion, chopped
1 bell pepper, chopped
1 jalapeño, seeded and chopped
2 garlic cloves, minced
2 tsp chili powder
1 tsp paprika
1 tsp cumin
15 oz diced tomatoes
1 1/2 c chili beans
1/2 c corn
1/2 c black beans
1 c cornmeal
1 tbs syrup
1 tbs nutritional yeast
1/2 tsp salt
1 c boiling water


1.Boil chayote until you can pierce with a fork to the middle. Slice in half from top to bottom and remove seeds (you can eat them. They're tasty.). Peel if the skin is tough or bitter. Cube the chayote.

2.Sauté the onions until browning. Add bell pepper, jalapeño, and garlic and sauté for 2 minutes. Add spices, tomatoes, beans and corn. Cover and sauté for 15 minutes.
3.Preheat oven to 400. Transfer the chayote mixture into the dish. Prepare cornmeal topping by mixing the dry ingredients and stirring in the boiling water until smooth. Drop by spoonfuls over the casserole and smooth it over top.
4.Bake until the topping is firm. About 25-30 minutes.

Nutrition Facts: 204 calories per serving

•Low in cholesterol
•High in dietary fiber
•High in iron
•High in magnesium
•High in phosphorus
•High in vitamin A
•Very high in vitamin C


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