Chayote Squash Recipes

Ingredients

• Chayote squash, 8 oz.
• Peanut oil, 2 tablespoons
• Curry leaves, 2 tablespoons

• Black mustard seeds, 1 teaspoon
• Cumin seeds, 1 teaspoon
• Cilantro, chopped, 1 teaspoon
• Turmeric powder, ½ teaspoon
• Asafetida powder, ½ teaspoon
• Water, ½ cup
• Dried red chili peppers, whole, 2
• Salt, for taste

Directions
In a non-stick pan, heat the peanut oil and add both mustard and cumin seeds in. When they begin to pop, lower the heat to add curry leaves, red chili peppers, and the squash in. Stir for a second, and add turmeric and asafetida.

Cover the pan and cook for about 2 minutes on low heat. Uncover the pan to add salt and water inside. Stir again, place the cover, and let the fruit cook properly. After 15 minutes of cooking on low heat, remove the cover to see if the squash has become soft.

Remove the pan off the stove. Before serving, sprinkle cilantro on top. If you want, you can also add thinly-sliced onion and tomatoes on top as garnish.

Ingredients

• Chayote squash, cut in half, 4
• Cheddar cheese, shredded, 1¼ cups
• Unsalted butter, 1 tablespoon

• Egg, beaten, 1
• Bread crumbs, ½ cup
• Heavy cream, ¼ cup
• Parmesan cheese, grated, ¼ cup
• Salt and black pepper, for taste

Directions
Preheat the oven at 375ºF. In a pot, boil the squash on low heat till it turns tender. Once ready, drain the water and let the fruit dry properly. With a spoon, remove and discard the seeds.

With the same spoon, scoop out the pulp and place it in a bowl; don't throw the skin away. Keep the skin on a paper towel to dry properly. If there's any water remaining in the pulp, squeeze it out.

In the same bowl, mix butter, beaten egg, 2 tablespoons Cheddar cheese, Parmesan cheese, heavy cream, salt, and black pepper together. Mix everything properly and fill this mixture inside the shells. Keep the shells on the baking sheet, and sprinkle more Cheddar cheese on top and bread crumbs. Bake for about 30―40 minutes. Serve hot.

Ingredients

• Olive oil, 1 tablespoon
• Red wine vinegar, 1 tablespoon
• Chayote squash, 1
• Garlic clove, minced, 1

• White sugar, ½ teaspoon
• Red pepper flakes, ¼ teaspoon
• Salt and black pepper, for taste

Directions
Cut the squash into ½ inch strips. In a pan, heat olive oil to add the squash, garlic, red pepper flakes, salt, sugar, and black pepper in. Let the ingredients cook for 3―4 minutes. Then, add red wine vinegar to the pan and stir properly. When the squash is firm and crunchy, do a taste test to see if everything is right. Once ready, serve this side dish with grilled chicken or fish.