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.
2 christophene steamed whole
80g (1/2 c) quinoa
3 spring onions
small bunch parsley
100g grated parmesan
1 clove garlic
salt and pepper
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.
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.