).
Halve and quarter chayote lengthwise. Remove seeds and cut
Place the chayote into a large pot and
Heat olive oil in medium skillet over medium-high heat. When oil is hot, add garlic, squash, salt, pepper, sugar, and red pepper flakes. Stir together and cook 2 to 3 minutes.
Add vinegar to the squash mixture and cook 2 to 3 minutes longer, until the squash is slightly wilted, but still firm and crunchy. Taste, and add more salt or sugar if needed.
Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add zucchini, yellow squash, and chayote. Cover, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the chopped jicama; cover and cook 3 minutes. Stir in the tomatoes, chili powder, cumin, cayenne, salt, and pepper. Cover and let cook for 2 minutes.
Remove from heat and stir in the shredded cheese. Serve immediately.
Preheat oven to 350F and butter a 9 x 12 baking pan.
Boil whole squashes for 20 minutes or until almost tender.
Peel, halve, seed, and coarsely chop cooked squash.
One at a time, whisk cream, garlic, chiles, cayenne, nutmeg, and garlic salt into eggs.
Layer baking dish with half the acorn squash, top with chayote squash, then add remaining acorn squash.
Scatter jalapeno, onions, and bell peppers evenly on each layer.
Pour seasoned egg mixture over squash and bake for approximately 15 minutes or until custard sets.
emaining meatballs.
Place zucchini, chayote, and carrots into the stock
he pan along with the chayote squash and jalapeno peppers; cook and
Heat oil and butter in a large pan, preferably a wok with a lid.
Saute onion.
Add chayote and cauliflower.
Sprinkle generously with italian seasoning. Stir.
Add water and cover pan with lid. Reduce heat.
Let sit 10 minutes, stir, then let sit another 10 minutes.
Add curry powder and sherry.
Cover and let sit another 10 minutes, or until chayote is tender.
Enjoy!
epper, red bell pepper, and chayote squash. Bring the water to a
tir peas, onion, banana quash, chayote squash, carrot, allspice, nutmeg, pepper, salt
Bring the water to a boil in a deep pot.
Put the chayote squash into the boiling water and boil for 10 minutes; do not overcook.
Drain in a colander.
Slice the squash and place in a salad bowl with garlic, onion, salt, pepper, parsley, oil and vinegar.
Mix well and refrigerate before serving.
ix green beans, carrots, celery, chayote squash, white beans, cabbage, green banana
Drain.
Combine okra, tomatoes, chayote squash, and 2 crushed garlic cloves
Heat vegetable oil in a large skillet over medium-high heat; cook and stir onions, lemon grass, ginger, and garlic until tender, about 5 minutes. Add chicken and fry until lightly browned, about 10 minutes, turning occasionally.
Pour coconut water into skillet and stir in chayote squash. Season with fish sauce. Continue to simmer until chicken is no longer pink in the center and juices run clear, about 10 minutes more.
baking dish.
Cook squash in preheated 375\u00b0F
Stir and brown cut up chicken in oil in a deep pot for about 10 minutes.
Cut squash in small chunks; place over chicken.
Add chopped tomatoes over squash.
Add finely chopped garlic.
Pour canned corn over ingredients.
Add water and salt.
Cover tightly; simmer for about 30 to 35 minutes or until squash is tender.
For added flavor, you may use 1/2 cup tomato sauce and 1/2 bell pepper, sliced.
Serves 8 or more.
o 375\u00b0F.
Cut squash in half lengthwise and remove
Pierce the spaghetti squash all over with a knife.
Put in microwave for 10 minutes (or until skin is soft to the touch).
Remove squash and let cool (however long you want).
Cut squash in half and remove the seeds.
Use a fork to scrape the insides into a large bowl.
Add all other ingredients to the squash and stir together.
Put in casserole and top with cheese.
Bake in 350 degree oven for 30 minutes, or until cheese bubbles.
Let sit for a few minutes before serving.
egrees C).
Place spaghetti squash halves, cut sides down, on
Cut squash in half and remove seeds.