Chayote is member of the squash family that originated in Mexico but can now be found throughout the world.
Chayote may be called a vegetable pear, chcocho, or christophene. It's flavor is described as a cross between a turnip, cucumber and zucchini.
Chayote Squash is very low in Saturated Fat, Cholesterol and Sodium. It's also a good source of Niacin, Vitamin B6, Pantothenic Acid, Magnesium and Potassium, and an excellent source of Dietary Fiber, Vitamin C, Vitamin K, Folate, Zinc, Copper and Manganese.
Selection: Good-quality chayote will be firm, unblemished and light to medium-green in color. The skin may be either smooth or rough.
Usage: Use like a squash - steam, bake, stuff or fry.
• 4 medium chayote squash
• 1 cup chopped onion
• 2 Tbsp. Grapeseed oil
• 2 cloves garlic, minced or pressed
• 1/4 cup chopped fresh parsley, optional
• 8 ounces Soy Sausage
• 1 tsp. dried rosemary, crushed
• 3 slices whole wheat or French bread, cubed
• 1/4 cup almond milk plain
• 1/4 cup grated parmesan cheese
• 1/4 cup Italian salad dressing
1. Preheat oven to 350.F
2. Cut squash in half, lengthwise. Steam until just tender.
3. Sauté onion in the oil. Add garlic and parsley after onion is soft and transparent. Stir in soy sausage, breaking it up. Add rosemary. Cook for 15 min., pouring off excess grease.
4. Moisten bread with the milk. Squeeze out liquid. Add bread and cheese to meat mixture.
5. Scoop out squash, leaving a shell. Chop pulp coarsely. Add to mixture. Stuff squash shells, piling filling high. Place in lightly oiled baking dish.
6. Bake for 20 min. until heated thoroughly. Drizzle with a little salad dressing and serve hot.
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