Fried Chayote Squash Food

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CHAYOTE SQUASH SIDE DISH



Chayote Squash Side Dish image

A simple and elegant, EASY side dish made from an exotic, but inexpensive squash. Paired with chicken or fish, it rounds out a weeknight supper.

Provided by Navy S.

Categories     Side Dish     Vegetables     Squash

Time 25m

Yield 2

Number Of Ingredients 8

1 tablespoon olive oil
1 clove garlic, minced
1 chayote squash, cut into 1/2-inch strips
½ teaspoon salt
ground black pepper to taste
½ teaspoon white sugar
¼ teaspoon red pepper flakes
1 tablespoon red wine vinegar

Steps:

  • 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.

Nutrition Facts : Calories 89.8 calories, Carbohydrate 7.2 g, Fat 7 g, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 584.1 mg, Sugar 2.8 g

FRIED CHAYOTE SQUASH



Fried Chayote Squash image

(Chayotes Fritos) A hard, green, mild squash, the chayote is another wonderful plant native to Mexico. The beauty of the chayote is that it takes on the flavor of whatever seasoning it's cooked in. Serve on the side of your favorite meat.

Provided by Cecilia Hae-Jin Lee

Categories     Vegetable     Side     Sauté     Vegetarian     Cinco de Mayo     Squash     Vegan     Party     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 side-dish servings

Number Of Ingredients 7

2 tablespoons butter
1 tablespoon olive oil
2 medium onions, sliced
2 chayotes, pitted and thinly sliced
2 teaspoons dried or 2 tablespoons chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Heat the butter and oil in a large skillet over medium heat, until the butter is melted. Add the onions and sauté until they are golden, but not browned, about 8 to 10 minutes. Add the chayote and oregano and sauté an additional 2 or 3 minutes, until the squash starts to soften. Lower the heat, cover, and let cook until the chayote is tender, an additional 10 minutes.
  • Remove from the heat. Add the salt and pepper and toss before serving.

BAKED CHAYOTE SQUASH



Baked Chayote Squash image

Cheesy, custardy stuffed squash with bread crumbs on top. This dish is great as a side with beans, meat, and rice, Central American-style.

Provided by Dom's Kitchen

Categories     Side Dish     Vegetables     Squash

Time 1h40m

Yield 4

Number Of Ingredients 8

4 chayote squash, cut in half
1 tablespoon unsalted butter (such as Kerrygold®)
1 egg, beaten
¼ cup heavy cream
¼ cup grated Parmesan cheese
2 tablespoons shredded Cheddar cheese
1 ¼ cups shredded Cheddar cheese
½ cup dry bread crumbs

Steps:

  • Place the chayote into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until very tender, 45 to 50 minutes. Drain and allow to steam dry for a minute or two.
  • Preheat an oven to 375 degrees F (190 degrees C).
  • Remove the seed and seed membrane from the chayote using a spoon; discard. Scoop out as much of the remaining pulp as possible into a bowl without puncturing the shell. Pat the shell dry with a paper towel and place in a baking dish; set aside. Squeeze the excess water from the reserved pulp. Stir in the butter, egg, heavy cream, Parmesan cheese, and 2 tablespoons Cheddar cheese until well-blended. Fill each of the chayote shells with the pulp/cheese mixture. Sprinkle the remaining 1 1/4 cup Cheddar cheese on top, followed by the bread crumbs.
  • Bake in the preheated oven until heated through and the cheese has melted, 35 to 45 minutes.

Nutrition Facts : Calories 377.3 calories, Carbohydrate 21.3 g, Cholesterol 120.4 mg, Fat 25.8 g, Fiber 6.3 g, Protein 16.7 g, SaturatedFat 15.2 g, Sodium 466 mg, Sugar 1.2 g

CHAYOTE STIR FRY



Chayote Stir Fry image

Provided by Food Network

Categories     main-dish

Time 15m

Number Of Ingredients 10

1 chayote squash, peeled and seed removed
1 tablespoon vegetable oil
1/2-inch piece of ginger, lightly smashed
1/4 teaspoon salt
1 small carrot, peeled and thinly sliced
1/2 medium red onion, thinly sliced
1 tablespoon white wine
1/2 pound snow peas
1 tablespoon vegetable stock
4 cups cooked white rice (optional)

Steps:

  • Thinly slice the chayote squash. In a heated wok, add oil and then ginger and salt. Add squash, carrot and onion and stir fry for 1 to 2 minutes. Add wine and stir, then add snow peas and stock and stir fry for 30 more seconds. Serve over rice or as a side dish.

ROASTED CHAYOTES



Roasted Chayotes image

Want to be daring and try something new? Give these a try. This was my first taste of Chayotes and I love them. They have a light fresh taste, a bit sweet and the texture somewhere between a squash and a pear. This includes directions to prepare them in advace.

Provided by cookiedog

Categories     Low Protein

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 3

6 lbs chayotes (mirlitons)
3 tablespoons olive oil
1/2 cup thinly sliced garlic (10 to 12 cloves)

Steps:

  • Preheat oven to 450°F with racks in upper and lower thirds.
  • Wearing protective gloves, halve chayotes lengthwise and discard seeds. Peel, then cut lengthwise into 1-inch wedges. Toss with oil and 1 to 1 1/2 teaspoons salt. Divide between 2 large 4-sided sheet pans.
  • Roast 45 minutes. Divide garlic between pans, then continue to roast, turning occasionally, until chayotes are golden brown on edges, about 10 - 15 minutes more. Season with salt.
  • Cooks' note:
  • Chayotes can be roasted 5 hours ahead and kept, loosely covered with foil, at room temperature. Reheat in a preheated 350°F oven (about 15 minutes).

Nutrition Facts : Calories 115.3, Fat 5.5, SaturatedFat 0.8, Sodium 8.4, Carbohydrate 16.1, Fiber 6, Sugar 6.4, Protein 3.3

CHORIZO-STUFFED CHAYOTE SQUASH



Chorizo-Stuffed Chayote Squash image

Categories     Bread     Side     Bake     Squash     Raw     Boil

Yield serves 8

Number Of Ingredients 7

4 chayote squash (also called mirlitons; 2 pounds total)
3 ounces raw chorizo, casings removed
1 cup chopped onion
6 garlic cloves, minced
2 cups grated Manchego cheese (about 8 ounces)
Salt and freshly ground black pepper
1/4 cup fresh bread crumbs

Steps:

  • Preheat the oven to 400°F.
  • Bring a large pot of salted water to a boil. Add the chayotes and boil for 50 minutes, or until tender when pierced with a fork. Drain the chayotes and let them cool slightly. Then cut the chayotes in half, removing and discarding the pit from each one. Carefully scoop out the flesh from each chayote and transfer it to a small bowl. Transfer the empty chayote skins to a baking sheet.
  • Cook the chorizo in a dry medium sauté pan over medium-high heat for 5 minutes, or until browned. Add the onion and garlic and cook for 8 minutes, or until the onion is translucent. Add the chayote flesh and half of the Manchego cheese, and stir to combine and melt the cheese. Season the filling to taste with salt and pepper, and remove from the heat.
  • Scoop the filling into the chayote skins, dividing it equally. Top with the remaining Manchego cheese, and sprinkle with the bread crumbs. Bake for 15 minutes, or until the cheese bubbles.

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