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Tuesday, February 15, 2011


Oops you can tell I've been so busy that my table is still decked out for Christmas!

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 Mirletons (pronounced mill-y-tons).  Go figure!  One is never too old to learn something new, I always say! 

2 large chayote squash, peeled and seeded
1 oz finely chopped onion or shallot, (30 g)
  (optional)  - actually don't be tempted to skip 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

~~Bits & Bits~~

Binging on high-carb foods will set back weight loss for a few days at least and may induce cravings.  However, some people have found having a fairly carby day once in a while actually helps one lose weight if one goes back to stricter low-carbing right away; seems it shakes things up a bit for the body.

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Arthur S. said...

When I saw the title, I was like, wait a minute potatoes aren't low carb. I am glad to finally see a good recipe for low carb potatoes that does not involve cauliflower. Thank you so much and keep up the good work.

Jennifer said...

LOL Good point - most low-cab faux potato dishes are made using cauliflower. If you don't care for cauliflower, you're in trouble, hey? A friend of mine on LCF's made a "potato salad" with chayote squash. I'm not sure what that would be like, but she said it is great.

This scalloped "potato" dish is exceptionally tasty. Different to real scalloped potatoes but tasty in its own right and in many ways a more interesting dish.

Dita said...

I am looking forward to trying this recipe. It is so good to have a recipe without cauliflower.

Do you know how many carbs are in this dish?? I really love your cookbook and website. Thanks so much

Jennifer said...

Thanks, Dita, for your kind words. I'll work on getting a carb count for you.

Anonymous said...

I'm dying to try this, but I have a question. The recipe calls for melting butter, but it doesn't specify how much. Can you add that too? Thanks.

Jennifer said...

I actually forgot to do that and it didn't make a difference. You can skip it, if you like.

Jennifer said...

Dita - check the nutritional analysis of the low-carb scalloped potato dish. I worked it out for you.

Anonymous said...

I made this and the taste is pretty close to scalloped potatoes. I don't have a pressure cooker, so I cooked the sliced chayote in boiling water, and found that the finished dish was a little watery. Next time I make this, I will blot the chayote with paper towels or maybe leave the slices in the fridge to let the evaporation process remove some of the water. I'm also thinking of adding some flavorings for variation, like garlic or horseradish. Thanks for introducing me to a new veggie!

Jennifer said...

My casserole was not watery. I'm think maybe it was because I sliced my chayote particularly thin and boiled until just barely tender. Of course, I also used some of my bake mix instead of Carbquik - all worked out fine for me.