Thread: Chayote Squash

Sadie got me interested in trying Chayote Squash, so I went hunting for recipes, here are some I found that sounded interesting:

Grilled Chayote Squash (or Pear Fruit)
Categories : Grilled Summer Squash Foil

Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 chayote fruit -- per serving needed
cracked pepper -- to taste
olive oil -- as needed
Mozzarella cheese -- to taste

Wash and dice chayote squash. Season with fresh cracked fresh pepper to taste. Add splash of olive oil and 2 pinches of mozzarella cheese. Bake in aluminum foil pan on a covered charcoal grill (bake away from the coals). (about 20 - 25 mins)

Chayote Squash Salad (Salada de Chuchu)

1 quart water
6 chayote squash, peeled, cores removed
3 cloves of garlic, crushed
1 large onion, thinly sliced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 tablespoons Italian parsley, chopped
1/4 cup olive oil
5 tablespoons white vinegar

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.

Serves four to six.

Chayote Squash Lasagna
Rancho La Puerta (Baja Mexico)

Recipe:
3 chayote squash, peeled, pitted and thinly sliced*
3 cups spinach, chopped
1 cup low fat mozzarella, shredded
1/2 cup crumbled blue cheese
2 large egg whites
1 cup fat free or 1% cottage cheese
sea salt and fresh cracked pepper to taste

* Chayote is a green pear shaped squash containing a soft central pit. It was a staple of the Aztec and Mayan diet. You may substitute zucchini or any summer squash for the chayote.

Preheat oven to 375 degrees. Lightly oil a square bake pan. Place one layer of chayote in pan. Beat egg whites; mix in ricotta or cottage cheese and the blue cheese. Layer 1/3 of this mix over the chayote; follow with a layer of spinach. Sprinkle on 1/4 of the mozzarella. Repeat layers. Top with another layer of chayote slices and the remaining mozzarella. Bake for 30-40 minutes or until the casserole is set.

Servings per recipe: 6 ~ 6.5 ounce portions; Calories per serving: 141; Carbohydrate: 6.5g; Protein: 14g; Fat: 6.8g; Fiber: 2g; Cholesterol: 20mg; Sodium: 525mg; Potassium: 307 mg; % Calories from: Carbohydrate: 18%; Protein: 39%; Fat: 43%

Chayotes Relleno

http://www.foodnetwork.com/food/reci...6_2276,00.html

4 chayote squash, halved, seeded
2 tablespoons vegetable oil
1 onion, finely chopped
11/2 teaspoons salt
1/2 pound chopped mushrooms
2 garlic cloves, minced
2 jalapeno chilies, minced
1/2 teaspoon ground cumin
2 tomatoes, peeled, seeded chopped
1 to 2 tablespoons chopped epazote leaves or fresh oregano
1 cup dry bread crumbs
1/2 cup toasted almonds, chopped
1/2 cup grated Cotija or Parmesan cheese


Preheat oven to 350 degrees F. Cook unpeeled squash in lightly salted water until crisp tender, about 15 minutes. Drain well. Scoop out most of flesh, leaving 1/4inch thick shell. Season shell with salt and pepper. Coarsely chop chayote flesh. Set aside.


Heat oil in heavy large skillet over mediumhigh heat. Add onion and salt and saute until tender, about 5 minutes. Add mushrooms and cook until most of liquid evaporates. Add garlic, jalapeno and cumin and saute until fragrant. Add tomatoes and reserved chayote flesh. Stir until most of liquid evaporates. Stir in epazote, bread crumbs and almonds. Season to taste with salt and pepper. Spoon mixture into shells. Sprinkle with cheese. Arrange shells in large baking pan. Pour enough hot water around shells to reach 1/4-inch. Bake until heated through, about 15 minutes.

I'm going to have to try some of these! I'm loving this squash it seems so versatile. I think it would be fabulous raw and cubed in a cold salad. I usually make a cauliflower salad that's similar too potato salad I think this would be great added to it for crunch. It's also nice and juicy.

Yesterday i diced one up in small cubes and sauteed in a bit of olive oil with some onions, salt, pepper and a bit of cayenne and it was a nice hash brown replacement I thought.

I forgot to look for one when I did my grocery shopping this weekend! I really wanna try it!

Ive never heard of that kinda squash,I will have to look for it.That lazagna recipe sure looks good MOG

I've never heard of it either. But then I still haven't even tried spaghetti squash yet.

Theyre also apparently called 'mirlitons' you might see them as that? there is only one grocery store i've seen here that sells them. but they're nice and cheap too..only .77 each.

Here's a site with a bunch of recipes as well:

http://www.recipezaar.com/r/fid=1229.../title=chayote

Found this picture at londonfruit.com.

It brought back memories, Mom use to cook it for us in Mexico when we lived there. She boiled it and served it with butter. Thanks Sadie and Moggy, think Ill give it a try again.