1001 Low-Fat Vegetarian Recipes: Chayote with Pumpkin Seeds

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Chayote with Pumpkin Seeds

 

Recipe By :1001 Low-Fat Vegetarian Recipes, by Sue Spitler with Linda R

Yoakam, page 621

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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vegetable cooking spray

4 teaspoons pumpkin seeds

1/2 cup onion -- finely chopped

2 cloves garlic -- minced

2 chayote squash -- peeled pitted and cut into 1/2-inch

cubes

salt and pepper -- to taste

 

Spray small skillet with vegetable cooking spray; heat over medium heat

until hot. Cook pumpkin seeds over medium heat until they are toasted and

begin to pop, 3 to 5 minutes. Reserve.

 

Spray large skillet with vegetable cooking spray; heat over medium heat

until hot. Sauté onion and garlic until tender, 3 to 5 minutes. Add

squash and cook over medium heat until squash is crisp-tender, about 20

minutes, stirring occasionally. Season to taste with salt and pepper.

Spoon squash into serving bowl; sprinkle with reserved pumpkin seeds.

 

Per Serving: Calories: 35; % calories from fat:16; Fat: 0.7 gm.; Saturated

fat: 0.1 gm.; Cholesterol: 0 mg.; Sodium: 2 mg.; Protein: 1.1 gm.;

Carbohydrate: 7 gm. Exchanges: Vegetable: 1.5.

 

S(ISBN):

" 1-57284-032-3 (pbk.) "

Copyright:

" 2000 by Sue Spitler "

 

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Per serving: 29 Calories (kcal); 1g Total Fat; (22% calories from fat); 1g

Protein; 6g Carbohydrate; 0mg Cholesterol; 1mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : The pumpkin seeds ( " pepitas " ) will begin to pop and jump in the

skillet, signaling that they are toasted! Chayote squash have the

crisp texture of an apple when raw and can be sautéed or steamed

until crisp-tender.

Nutr. Assoc. : 0 0 0 0 0 0