Fried Chayote Squash
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 side-dish servings
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/4 teaspoon freshly ground black pepper
- Carbohydrate 7 g(2%)
- Cholesterol 10 mg(3%)
- Fat 6 g(10%)
- Fiber 2 g(8%)
- Protein 1 g(2%)
- Saturated Fat 3 g(14%)
- Sodium 197 mg(8%)
- Calories 82
Preparation 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. Variations:If you want to add a variety of flavors and textures, you can include chopped tomatoes, roasted poblanos, zucchini, or other vegetables. From Quick & Easy Mexican Cooking: More Than 80 Everyday Recipes by Cecila Hae-Jin Lee. Text copyright © 2011 by Cecilia Hae-Jin Lee; plated food photographs copyright © 2011 by Leigh Beisch. Published by Chronicle Books LLC.
Preparation 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. Variations:If you want to add a variety of flavors and textures, you can include chopped tomatoes, roasted poblanos, zucchini, or other vegetables. From Quick & Easy Mexican Cooking: More Than 80 Everyday Recipes by Cecila Hae-Jin Lee. Text copyright © 2011 by Cecilia Hae-Jin Lee; plated food photographs copyright © 2011 by Leigh Beisch. Published by Chronicle Books LLC.
