).
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.
Cook squash and onion, uncovered, in boiling
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.
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.
Drain.
Combine okra, tomatoes, chayote squash, and 2 crushed garlic cloves
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
ix green beans, carrots, celery, chayote squash, white beans, cabbage, green banana
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.
For the spiced pumpkin seeds:
For the squash:
Cut squash into 3/4 inch dice.<
ourths.
Remove seeds.
For spicy squash, drizzle (roughly 1/2
br>Cut off\"tops\" of squash (about 1 inch from stem
o 450\u00b0F Toss butternut squash pieces, olive oil, rosemary, and
For spaghetti squash microwave method: With sharp knife,
d add all other ingredients for the squash and place in pre