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!
Happy Birthday for the 16th Feb., dear Barbo!
Image 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.
Image via WikipediaPotatoes Scalloped LCChayote
LOW-CARB SCALLOPED “POTATOES”
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)
1/4 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)
1/4 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
ANOTHER RECIPE YOU MAY ENJOY (Also from Barbo)
