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Sautéed Chayote Squash

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Tips

  • Chayote squash has a very mild flavor and is also called Christophine.
  • Before eating, peel skin under running water to avoid irritation of skin from the juices. Inside, there is one soft, edible seed.
  • Chayote squash has many uses it can be boiled, mashed, stuffed, baked, fried, pickled or stir fried. Great addition to soups and stews.

Ingredients

  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 chayote squash, cut into ½-inch strips
  • ½ teaspoon salt
  • ground black pepper to taste
  • ½ teaspoon white sugar
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon red pepper flakes (optional)

Directions

  1. Heat olive oil in medium skillet over medium-high heat. When oil is hot, add garlic, squash, salt, pepper, sugar, and red pepper flakes. Stir together and cook 2 to 3 minutes.
  2. Add vinegar to the squash mixture and cook 2 to 3 minutes longer, until the squash is slightly wilted but still firm and crunchy. Taste and add more salt or sugar if needed.
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