This chayote squash recipe is a perfect spicy dish! Pair it as a side dish with steak or add it to tortillas to make tacos. Get creative with it!
How to cook chayote
Chayotes are a staple of Mexico and Costa Rica. They are high in vitamin C, low in calories, and are a great source of fiber. They can be eaten raw or cooked, and like zucchini, fried, baked, broiled, sautéed, steamed, or mashed. For this recipe you can use any variation of chayote squash either spiked or smooth.
1 pound chayotes
6 ounces canned fire roasted tomatoes
1 clove garlic, chopped
2 tablespoons extra virgin olive oil
2 tablespoons chopped onion
1 large green Anaheim chile (stem and seeds removed and discarded), chopped
Pinch dried red chile pepper flakes
1/4 cup water
Kosher salt, to taste
1/4 cup roughly chopped cilantro (optional)
1.Peel and cut chayote: the peel is tough and inedible when cooked, so peel the chayotes completely. (This may take a little doing, as the folds in the chayotes can make it difficult.) Cut the chayotes into 1/4-inch wide, 2 inch long julienned strips, excluding the core.
2.Sauté the onions and green chiles, add tomato and chili flakes: heat oil in a large skillet on medium heat. Add the chopped onion and green chiles. Cook on medium heat until just soft, about 3 to 4 minutes.
Add the tomatoes, red chile flakes, and continue to cook 3 minutes more.
3. Add the chayote, water, and salt: add the chayote, water, and salt to taste. Cover and cook, stirring occasionally for 15 minutes.
Optional: add the chopped cilantro and cook for 5 minutes more. The chayote should be just tender, moist but not watery.
4. Serve and enjoy!
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*Nutrition facts were calculated utilizing an ingredient database
and should be considered an estimate