Christophene stuffed with quinoa

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I have seen christophene on sale in English supermarkets where they are called cho cho or chayote. For those of you who live in colder climes, this recipe can easily be adapted for use with a marrow (UK) or summer squash. Its not necessary to stuff the outer skins, but it looks so pretty and I eat through the whole thing. Skin and all.

Whichever of these vegetables you end up using, they are all very low in calories and have a crisp fresh taste. The quinoa supplies a good dose of protein so you could use this as your main or serve it as an accompaniment to fish or chicken. Its really good cold too, served with a salad.

 Serves 4

2 christophene steamed whole

80g (1/2 c) quinoa

3 spring onions

small bunch parsley

100g grated parmesan

1 clove garlic

salt and pepper

cross section Cristophene

cross section Christophene

Boil the quinoa in lots of salted water, until soft but not pappy and put into a roomy bowl.

When you are sure the christophene are soft, and it takes longer than you think it will, cut them in half and remove and discard the seed. With care, remove as much of the cooked flesh as you can while preserving the structure of the outer skin. Mash this as best you can and add to the quinoa.

Add all the other ingredients but only 50g of the parmesan and mix thoroughly.

Gently share the contents of your bowl into the prepared skins and sprinkle the remaining 50g parmesan over the top.

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Cook in a 180° C (350° F) oven for 20 minutes until you think its looking well heated through and the cheese has browned nicely.

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5 Comments

  • Reply
    Sue Ross
    March 5, 2014 at 7:55 am

    This looks amazing:)

  • Reply
    Linda Waters
    March 5, 2014 at 1:33 pm

    Looks yummy. In NZ we call them choko, Germaine. But I like your name a whole lot better – do you know the origin of the name christophene?

    • Reply
      Germaine
      March 5, 2014 at 1:54 pm

      I don’t know the origin, but I would guess it is linked to our French colonial past and the name “Christophe”? Glad that we share something. Let me know if you decide to make it and how you get on.

  • Reply
    Flossy
    March 10, 2014 at 5:38 pm

    In Jamaica they call it Cho Cho and we also call it Christophene in Trinidad. I made this lovely dish today. My melonballer made scooping out the flesh very easy. Mashing it was very difficult, so I ended up chopping! I used an Italian flavoured Quinoa and added the cheese. Its divine.

    • Reply
      Germaine
      March 10, 2014 at 5:59 pm

      Good idea on the melon baller Floss, but I’m wondering if maybe your christophene needed a bit more cooking?? Glad it turned out well and thanks for sharing

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