).
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.
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.
Halve the chayote pears horizontally.
Remove seed
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
Cut stems from squash and scoop out seeds. Because
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
Toss together all ingredients except cheese and stuff into squash halves.
Feel free to omit or add any veg that you want.
Wrap each stuffed squash in foil--you will want the steam--and bake in a 375 oven for about 1 hour.
Remove foil carefully-test squash with a knife and if done top with parmesan cheese and broil for 3-5 minutes.
Serve with a salad and garlic bread.
50\u00b0F.
Season the squash with olive oil, salt and
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.
ff both ends of the squash, including the stem. Cut the
See below.
Cut your squash in half, and scoop out
he stem end from each squash so it will sit upright
Scoop out inside of squash and save.
Mix raw meat and raw rice.
Season with salt, pepper and 1/2 chopped onion.
Stuff mixture inside squash.
Arrange stuffed squash in electric skillet or Dutch oven.
Pour tomatoes and tomato sauce over stuffed squash.
Add squash that was scooped out; arrange on top of stuffed squash.
Season with salt, pepper and rest of onion. Cover and simmer for 1 hour or until rice is done.