).
Halve and quarter chayote lengthwise. Remove seeds and cut
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.
Place the chayote into a large pot and cover with water. Bring to
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.
0b0.
Cut the butternut squash in half and scoop
br>Season the lamb shanks with salt and pepper, add them
oiling salted water, cook the squash until al dente, about 12
ter.
Cut the spaghetti squash in half and place
).
Place spiralized butternut squash in a bowl; add 1
ausage to a plate lined with paper towels. Add the olive
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!
arlic in a large stockpot with enough water to cover; bring
Drain.
Combine okra, tomatoes, chayote squash, and 2 crushed garlic cloves
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.
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.
Cook sausages in skillet over medium-low heat about 10 minutes; add onions and saute until onions are golden.
Add Oregano, salt, pepper, and stir; add Chayote, Zucchini, cover and cook until chayote is crisp tender about 10 minutes.
tir peas, onion, banana quash, chayote squash, carrot, allspice, nutmeg, pepper, salt
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.
little under half way with water and bring to a
Peel the chayotes, remove the seeds and cut into strips.
Grind the fresh red chillies, onion, ginger, sliced lemon grass and fresh turmeric to a paste in food processor. Add water to the paste mixture, with a squeeze of lemon juice and salt to taste.
Pour into a pan. Bring to a boil and cook for 1-2 minutes. Add chayote and cook for 2 minutes. Stir in coconut milk.
Stir in prawns and cook gently for 2-3 minutes. Serve over rice.