chayote squash

Are you tired of eating the same boring fruit and veggies every day? Or desperately searching your pantry for healthy snacks? Try spicing things up by familiarizing yourself with a variety of produce. I like to explore non-American grocery stores for a change in tastes and textures. My produce of the week is chayote squash. It is originally native to Mexico. Its root, stem, leaves, and seeds are also edible. You can eat the skin, but in the recipe below, I’ve peeled it. It has a very mild flavor so it is typically served with seasoning. I like to keep the ingredients simple with this type of squash because I actually find the subtle flavor quite pleasant. More information on chayote squash.

Nutrition Facts from (1 cup boiled without salt):

  • 38 calories
  • 8g carbs
  • 1g fat
  • 1g protein

Health Benefits:

Chayote squash has diuretic and anti-inflammatory properties. It contains a small amount of fat, is low in sodium, has no sugar, is high in fiber, and is a good source of manganese, potassium, vitamin C, vitamin B6.

Common Preparation Methods:

It can be boiled, sauted, mashed, baked, fried, pickled, and eaten raw. It is typically cooked lightly so that it retains a crisp texture.

Chayote Squash Recipe:

peel chayote squash roughly
peel roughly
cut ends off chop chayote squash
cut ends off and chop
chayote squash prepare garlic ginger
prepare garlic and ginger
chayote squash saute ingredients
saute ingredients
chicken broth with chayote squash
add 1/4cup of chicken stock midway through saute
chayote squash ready to serve
ready to serve when it is still firm but soft enough for a fork to pierce without force

Ting Wang

Chayote Squash: Nutrition, Health Benefits, and Recipe
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