Ingredients30 m servings 54 cals
- Heat a large skillet over medium heat, melt butter in the hot skillet, and stir chayotes, sugar, garlic, red pepper flakes, and ginger into butter. Cook, stirring frequently, until chayotes are tender, about 15 minutes; season with salt and black pepper.
Per Serving: 54 calories; 3.2 g fat; 6.6 g carbohydrates; 1.2 g protein; 8 mg cholesterol; 23 mg sodium. Full nutrition
ReviewsRead all reviews 9
This was my first time trying Chayote and it was pretty good. I did not know if it needed to be peeled or not so I peeled it.I cooked it exactly as recipes stated and sprinkled extra red pepper ...
I really enjoyed this. I've never had this kind of squash before, but feel the it is a very versatile veggie. I added mushrooms, onion and bell peppers. The only thing I made sure of was to stir...
This was my first time trying chayote squash and I enjoyed this recipe. I used less red pepper flakes, sesame oil instead of butter and chopped sweet onion instead of garlic. Also added a han...
First time I've eaten Chayote and I really liked the recipe. The photo seems to have nothing to do with the recipe though.
New type of squash for me. I peeled because another reviewer did the same. I added more sugar, and I also threw in a little bit of sesame seed oil. Overall, very easy and tasty. I'll make it...
This was so good… had like an asian zing to it. Mine didn't soften all that much but I didn't mind the crunchiness.
I added button mushrooms sliced thin, with Indian style home-made milagai-masala-podi (aka ground spices and chilli rub). It came out with good consistency as recipe advised. I go easy on Olive ...
I made this but added calabaza squash, mushrooms, onions, bell pepper s and vegetable broth and cooked until the chayote squash was tender. Loved it!