Guest guest Posted September 23, 2006 Report Share Posted September 23, 2006 You can peel or leave skin on this squash. I like it both ways. Nice and hot recipe. Enjoy it. Mari Sauteed Chili Chayote 1 chayote, 3/4-pound cut into 1-inch strips 1 small onion, cut into rings 2 tbsps. chili oil 1/4 tsp. salt 1/4 tsp. black pepper Saute chayote and onion in hot oil in a skillet 10 minutes or until tender. Add salt and pepper; cover and cook over medium heat 5 minutes. Serve immediately. Makes 2 to 3 servings. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 23, 2006 Report Share Posted September 23, 2006 I'm not familiar with chayote. Looking it up on Google, I see it's a squash. How does it compare with other squashes in flavor and texture? What other sorts of recipes might one use it in? Thanks, Mike At 03:41 PM 9/23/2006, you wrote: >You can peel or leave skin on this >squash. I like it both ways. >Nice and hot recipe. Enjoy it. >Mari > >Sauteed Chili Chayote > >1 chayote, 3/4-pound cut into 1-inch strips >1 small onion, cut into rings >2 tbsps. chili oil >1/4 tsp. salt >1/4 tsp. black pepper > >Saute chayote and onion in hot oil in a skillet 10 >minutes or until tender. >Add salt and pepper; cover and cook over medium heat 5 >minutes. Serve >immediately. >Makes 2 to 3 servings. Quote Link to comment Share on other sites More sharing options...
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