My friend, Barbo, went to heaven in March of this year.  She did several reviews for my cookbooks and she had a collection of most of my cookbooks.  She was a lovely person, who loved God and her husband and family so much.  Anyone who met Barbo in person or online, loved her!  We all miss you, Barbo. 

This is my friend, Barbara Goldstein's, recipe.  She says, "All I can say is that we love this dish and had it with BBQ ribs."  Barbara's FORUM is over here: CLICK

Happy Birthday for the 16th Feb., dear Barbo!

ChayoteImage via WikipediaI made this dish as well and my husband could not stop raving about Barbo's recipe even a day or two later!  I bought two more chayote squash yesterday and Ian inquired, "Oh, great can you make that scalloped chayote casserole again.  I really liked that!"  I was actually planning on making Barbo's latkes next.  (smile)  Barbo has been a friend to me ever since I first started low-carbing in 1999.  We have never actually met in person, but the internet sure makes this a smaller world.
Chayote insideImage via WikipediaPotatoes Scalloped LC


This casserole has become a staple at our house; another winner from Barbara (Barbo) Goldstein that I simply had to share.   This casserole is particularly good with Provolone cheese slices.  I realize not everyone lives in California or in South America where chayotes are as common as potatoes, and even cheaper, but do keep an eye open for them.  They are a great substitute for potatoes.

Note:  A few people on Facebook pointed out that chayotes in America are also called Mirlitons (pronounced mill-y-tons).  Go figure!  One is never too old to learn something new, I always say!  Other people call them Chokos.

2 large chayote squash, peeled and seeded
1 oz finely chopped onion or shallot, (30 g)
  (optional)  - actually don't be tempted to skip this...it adds amazing flavor!!
1/2  tsp salt, divided (2 mL)
1/tsp black pepper, divided (1 mL)
Seasoning salt, to taste, divided
4 oz cream cheese, divided (125 g)
12 thin slices Provolone cheese, divided,
  OR cheese of choice
1 egg
1/2  cup Hood® Calorie Countdown Milk, OR  (or use half cream and half water or half and half)
  Carolyn’s Low-Carb Milk, page 18 (125 mL)
1/2  cup whipping cream (125 mL)
1/cup Gluten-Free Bake Mix (60 mL)
1/2  tsp baking powder (2 mL)

Use a mandoline or knife to slice the squash thinly as for scalloped potatoes.  In large pot, bring water to a boil and add squash.  Set timer for 12 minutes. Drain squash.  In greased 9 x 13-inch (23 x 33 cm) baking pan, layer half the chayote and onion.  Sprinkle half salt and pepper over chayote.  Sprinkle lightly with seasoning salt to taste.  Dot with half the cream cheese.  Layer half the Provolone cheese, OR cheese of choice over chayote; repeat process one more time.

In medium bowl, add egg; beat with fork.  Add Hood® Calorie Countdown Milk, OR Carolyn’s Low-Carb Milk, page 18, whipping cream, Gluten-Free Bake Mix, page 71 and baking powder; mix well.  Pour over chayotes and bake in 350°F (180°C) oven 35 to 40 minutes, or until golden brown.

Helpful Hints:  Barbara cooks her squash in the pressure cooker for 2 minutes.  If you can handle more carbs, increase the Gluten-Free Bake Mix by about 2 tbsp (30 mL).

Yield:   8 servings
1 serving
238.0 calories
13.5 g protein
18.3 g fat
3.6 g net carbs


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