Chayotes, not coyotes—and this dish definitely isn’t coyote ugly to your heart and tastebuds.

In fact, this heart-healthy dish uses low-fat cheese and just a tiny bit of margarine.

The chayote—pronounced chah-YOH-te—is a native Mexican plant and member of the squash family. Some folks refer to it as a “vegetable pear” or “chcocho." The French call it a christophene.

But cayote have become popular in the U.S. and are found in many large markets. They are being cultivated in Florida, California, and Louisiana. They are very common in Latino grocery stores.

Chayotes Stuffed With Cheese

Makes 6 servings.

6 small chayotes (christophine), cut in half, lengthwise
2 quarts water
1 cup low fat cheddar cheese, shredded
1/4 teaspoon  Salt
1 tablespoon  margarine
1/2 cup plain bread crumbs

Wash chayotes and bring to a boil in water. Cover and boil at moderate heat for about 1 hour or until fork-tender.

Preheat oven to 350 degrees.

Drain chayotes, remove cores and fibrous part under cores. Scoop out pulp, being careful not to break shells. Place shells on cookie sheet. Immediately mash pulp and mix with cheese, salt, and margarine.

Stuff shells with the mixture. Sprinkle with bread crumbs.

Bake for 30 minutes.

Check these out!

•  Nubella’s Recipe Database and Healthy Cooking Center—find plenty of delicious dishes made with cholesterol-lowering foods.

•  Nubella's Recipe Message Board—share your secrets and get tips.

•  Balanced Eating Blog—Nubella’s registered dietitian Theresa Stahl keeps you up to date with the latest healthy eating tips and recipes.

Nubella News, a division of Marketing Technology Solutions, Inc., offers content intended for informational purposes only. It is not a substitute for medical advice, diagnosis, or treatment. We encourage our readers to seek prompt medical care for health issues and consult their physicians before starting a new diet, fitness regimen, or medical treatment.