Place the chayote into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until very tender, 45 to 50 minutes. Drain and allow to steam dry for a minute or two.
Preheat an oven to 375 degrees F (190 degrees C).
Remove the seed and seed membrane from the chayote using a spoon; discard. Scoop out as much of the remaining pulp as possible into a bowl without puncturing the shell. Pat the shell dry with a paper towel and place in a baking dish; set aside. Squeeze the excess water from the reserved pulp. Stir in the butter, egg, heavy cream, Parmesan cheese, and 2 tablespoons Cheddar cheese until well-blended. Fill each of the chayote shells with the pulp/cheese mixture. Sprinkle the remaining 1 1/4 cup Cheddar cheese on top, followed by the bread crumbs.
Bake in the preheated oven until heated through and the cheese has melted, 35 to 45 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	320.56 Kcal (1342 kJ)
Calories from fat	210.82 Kcal
		% Daily Value*
Total Fat	23.42g	36%
Cholesterol	109.46mg	36%
Sodium	480.2mg	20%
Potassium	98.06mg	2%
Total Carbs	10.73g	4%
Sugars	1.3g	5%
Dietary Fiber	0.68g	3%
Protein	16.49g	33%
Vitamin C	0.1mg	0%
Iron	1.4mg	8%
Calcium	415.8mg	42%

Amount Per 100 g
Calories	378.08 Kcal (1583 kJ)
Calories from fat	248.64 Kcal
		% Daily Value*
Total Fat	27.63g	36%
Cholesterol	129.1mg	36%
Sodium	566.35mg	20%
Potassium	115.65mg	2%
Total Carbs	12.66g	4%
Sugars	1.54g	5%
Dietary Fiber	0.8g	3%
Protein	19.45g	33%
Vitamin C	0.1mg	0%
Iron	1.6mg	8%
Calcium	490.5mg	42%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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