Chayote Squash Guisquil Food

CHAYOTE SQUASH SIDE DISH

Steps:

• 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.
• 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.

CHAYOTES RELLENO

Steps:

• Preheat oven to 350 degrees F. Cook unpeeled squash in lightly salted water until crisp tender, about 15 minutes. Drain well. Scoop out most of flesh, leaving 1/4-inch thick shell. Season shell with salt and pepper. Coarsely chop chayote flesh. Set aside.
• Heat oil in heavy large skillet over medium high heat. Add onion and salt and saute until tender, about 5 minutes. Add mushrooms and cook until most of liquid evaporates. Add garlic, jalapeno and cumin and saute until fragrant. Add tomatoes and reserved chayote flesh. Stir until most of liquid evaporates. Stir in epazote, bread crumbs and almonds. Season to taste with salt and pepper. Spoon mixture into shells. Sprinkle with cheese. Arrange shells in large baking pan. Pour enough hot water around shells to reach 1/4-inch. Bake until heated through, about 15 minutes.

CHAYOTE SQUASH WITH RED PEPPERS AND GINGER

Steps:

• 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.