Caribbean Recipes – Stuffed Christophene


Christophenes In Their Natural State

Oualie Beach Resort Hotel
November 02, 2008

This delicate squash can be steamed and served with butter and lime, served au gratin, or stuffed as here.


3 Medium christophenes
1 Cup dry bread crumbs
1 Small onion, chopped finely
2 Cloves garlic, finely minced
3 Tablespoons butter
1/4 Teaspoon fresly grated cinnamon
A Few grinds of fresh nutmeg
Salt and pepper
Lime wedges

Cooking Method:

Saute onion and garlic in butter until soft, then add spices and crumbs and cook for until well integrated. Slice christophenes in half lengthwise, discarding the seeds. Arrange them cut side up in a shallow baking dish containing 1/2 inch of water. Place 1/6th of the filling mixture in each cavity and bake at 375° until the vegetable is soft and the bread crumb mixture crisp. Serve with lime wedges.

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