FRIED CHAYOTE SQUASH
(Chayotes Fritos) A hard, green, mild squash, the chayote is another wonderful plant native to Mexico. The beauty of the chayote is that it takes on the flavor of whatever seasoning it's cooked in. Serve on the side of your favorite meat.
Provided by Cecilia Hae-Jin Lee
Categories Vegetable Side Sauté Vegetarian Cinco de Mayo Squash Vegan Party Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 side-dish servings
Number Of Ingredients 7
Steps:
- Heat the butter and oil in a large skillet over medium heat, until the butter is melted. Add the onions and sauté until they are golden, but not browned, about 8 to 10 minutes. Add the chayote and oregano and sauté an additional 2 or 3 minutes, until the squash starts to soften. Lower the heat, cover, and let cook until the chayote is tender, an additional 10 minutes.
- Remove from the heat. Add the salt and pepper and toss before serving.
10 EASY CHAYOTE SQUASH RECIPE COLLECTION
Add some unique flavor to your dinner with these easy chayote squash recipes. Its mild and almost apple-like finish will have you reaching for more.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
CHAYOTE STIR FRY
Steps:
- Thinly slice the chayote squash. In a heated wok, add oil and then ginger and salt. Add squash, carrot and onion and stir fry for 1 to 2 minutes. Add wine and stir, then add snow peas and stock and stir fry for 30 more seconds. Serve over rice or as a side dish.
CHAYOTES RELLENO
Steps:
- Preheat oven to 350 degrees F. Cook unpeeled squash in lightly salted water until crisp tender, about 15 minutes. Drain well. Scoop out most of flesh, leaving 1/4-inch thick shell. Season shell with salt and pepper. Coarsely chop chayote flesh. Set aside.
- Heat oil in heavy large skillet over medium high heat. Add onion and salt and saute until tender, about 5 minutes. Add mushrooms and cook until most of liquid evaporates. Add garlic, jalapeno and cumin and saute until fragrant. Add tomatoes and reserved chayote flesh. Stir until most of liquid evaporates. Stir in epazote, bread crumbs and almonds. Season to taste with salt and pepper. Spoon mixture into shells. Sprinkle with cheese. Arrange shells in large baking pan. Pour enough hot water around shells to reach 1/4-inch. Bake until heated through, about 15 minutes.
CHORIZO-STUFFED CHAYOTE SQUASH
Steps:
- Preheat the oven to 400°F.
- Bring a large pot of salted water to a boil. Add the chayotes and boil for 50 minutes, or until tender when pierced with a fork. Drain the chayotes and let them cool slightly. Then cut the chayotes in half, removing and discarding the pit from each one. Carefully scoop out the flesh from each chayote and transfer it to a small bowl. Transfer the empty chayote skins to a baking sheet.
- Cook the chorizo in a dry medium sauté pan over medium-high heat for 5 minutes, or until browned. Add the onion and garlic and cook for 8 minutes, or until the onion is translucent. Add the chayote flesh and half of the Manchego cheese, and stir to combine and melt the cheese. Season the filling to taste with salt and pepper, and remove from the heat.
- Scoop the filling into the chayote skins, dividing it equally. Top with the remaining Manchego cheese, and sprinkle with the bread crumbs. Bake for 15 minutes, or until the cheese bubbles.
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