Scalloped chayote squash

Based on this recipe. This didn’t taste like scalloped potatoes, but it’s a good-tasting dish in its own right.

2 large chayote squash,
 peeled and seeded
1/4 onion, thinly sliced
grated cheese (I used Swiss)

1 egg
1 cup whole milk

1 Tbsp. oat fiber
Salt and Pepper

Butter a small baking dish.
Slice the squash thinly as you would potatoes for scalloped potatoes. Boil the squash in salted water for about 15 minutes, or until it is tender. Drain the squash.
Layer the chayote with onion, grated cheese, and salt and pepper in the greased pan. After the last layer of chayote, add a thicker layer of cheese.

Beat the egg with the milk and oat flour.
Pour the mixture over the layered chayote.

Cover the baking dish with foil and bake at 300 for about 30 minutes then remove the foil and cook until the cheese is browned.


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