GAPS Diet | paleo | gluten free | dairy free SERVES 2
A healthier version of the classic stuffed potato. This is a delicious low carb recipe which works with capsicum also if you don’t have choko, just bulk up the filling with half a cup of gluten free breadcrumbs (non GAPS/paleo).
Choko (also known as chayote) is a Spanish vegetable that grows on a climbing plant and looks a bit like a pear with a similar texture and flavour to cucumber only it tastes best cooked. This vegetable is low in starch and in calories.
Choko are an excellent source of vitamin C, folate, pantothenic acid as well as vitamin E which is great for your skin.
They are perfect for stuffing or you can remove the skins, chop them up and add them to stir fry’s.
I’ve used Mexican seasoning in this recipe but if you don’t have that you could use smoked paprika or a pinch of chilli powder instead.
Ingredients
1 choko, halved
1/2 cup of cooked leftover chicken
1/2 a red onion, chopped
1/4 cup of grated cheese (Colby cheese for GAPS, dairy free cheese for paleo)
1/4 teaspoon of Mexican seasoning
A dash of extra virgin olive oil or cold pressed coconut oil
A pinch of salt
Method
- Place your choko halves in a pot of boiling salted water and simmer for 20 minutes. If your using capsicum instead then skip this step as the capsicum won’t need pre-cooking.
- While you’re choko is boiling, pre-heat the oven to 180° Celsius or 356° Fahrenheit.
- In a frying pan, heat the oil on a medium heat and then fry up your onion for 5 minutes until translucent.
- Turn the heat down to low and add the cooked chicken, Mexican seasoning and pinch of salt and heat for a further 5 minutes.
- Remove your choko halves from the boiling water and allow to cool down for 10 minutes.
- Scoop out half of the insides, discarding the seed, cut up into small pieces and add this to your chicken mixture.
- Place your choko halves on an oven dish or baking tray and scoop your chicken mixture into the choko halves.
- Top with grated cheese or dairy free cheese and bake in the oven for 20 – 25 minutes until the cheese is golden on top.