baked chayote

• 

• 🧾 🔥 baked chayote with spiced meat & cheese

• slow-baked chayote halves filled with tender curried meat, sweet carrots, and herbs, topped with golden melted cheese. rich, aromatic, and served warm — a full, satisfying plate in one.

• 🍴 meal/type

  • mains
  • lunch
  • dinner
  • baked
  • oven dish

• 🍃 ingredients

  • chayote – 2 · source: grown on site

    • source: grown on site / local farmers

  • carrot – 1–2 · source: local farmers

  • meat – 300–400gr · source: local farmers

  • cheese – grated mozarella, chedder · source: imported

  • turmeric · source: local farmers

    • source: imported

  • fresh dill leaves · source: grown on site

  • rosemary (optional) · source: grown on site

• 🔧 equipment needed

  • pot
  • knife
  • spoon
  • gas oven
  • baking tray

• 📝 step-by-step Instructions

  • 1. boil the meat

    • in a pot, combine the meat, rosemary (optional), and turmeric
    • cover with water and boil gently under closed lid for about 2 hours, until the meat is tender.

  • 2. prepare the vegetables

    • cut the chayotes in half lengthwise.
    • scoop out the flesh carefully, keeping the skin intact to use as a bowl.
    • chop the chayote flesh into small cubes.
    • peel and cut the carrots into small pieces.
    • chop the dill leaves finely.

  • 3. chop and season the meat

    • once the meat is cooked and slightly cooled, chop it into small pieces.
    • season it with a little more turmeric.

  • 4. season the vegetables

    • mix the chopped chayote and carrots with fresh dill.

  • 5. assemble

    • place the chopped meat at the bottom of each chayote skin “bowl”.
    • add the seasoned vegetables on top.
    • sprinkle a generous layer of grated cheese over everything.

  • 6. bake

    • place the stuffed chayotes in a preheated oven at 180°c for about 20–25 minutes, or until the cheese is melted.

  • 7. serve

    • serve hot as a hearty and aromatic main dish.
    • perfect with fresh salad on the side.

• ⏳ timing

  • prep time: 30–40 minutes
  • cook time: ~2 h
  • bake time: ~20–25 min
  • total: ~3 hours including prep and rest

• 🧪 variations & substitutions

  • meatless version with mushrooms
  • add garlic if available
  • substitute edam, gouda or goat cheese depending on source

• 🧭 food pairing

  • fresh salad

• ♻️ waste use

  • vegetable scraps: animal feed
  • meat scraps/broth: animal feed

• 💡 tips

  • chayote skins hold shape well, firm but edible

• enjoy your meal! 🍽️ 🌿