Chayote Squash
These caught my eye while grocery shopping this weekend. I never heard of them, had no idea what they were or how to use them so I thought to myself, what a great produce pick!
After a bit of research I discovered they are originally from South America but are now grown in the states and you can pretty much use them like zucchini.
When I cut into it I discovered mine was a bit firmer and crisper then zucchini. The texture actually reminded me of Jicama but not quite as sweet. So I diced it up and used it in my Sausage and Diced Veggie Skillet Recipe. The texture added a nice crunch.
I’ve read that you may want to peal it and not eat the seeds. From my experience (which mind you, is only 1 squash), the skin was fine when cooked and I didn’t even notice a seed. I’m thinking the one I chose happened to be young. 
So onto the best part of this new find, ½ cup is only, get ready for this, 11 calories with 2 g of fiber! What a great veggie to add to recipes to bulk them up!
So if you used this neat squash please let us know your experience and if you haven’t, I recommend giving one a try if you can find them.
Picture and nutritional info stolen from http://www.fruitsandveggiesmatter.gov/month/exotic_vegetables.html
Labels: ProducePicks
posted by Roni
at
10:19 PM
6 Comments :
I have never seen or heard of these before. I wonder if I can find them up here in the great white north?
Hi. This is used in Mexican cooking. Add it to your chicken or vegetable soup as one of the veggies.
I think this is the same thing as a mirliton which is used in cooking in New Orleans around the holidays to make shrimp and mirlitons.
I live in Brazil and chayote is a staple food for me! I like it steamed or in soups. I always peel it and remove the white seed inside. You should always peel and cut it under running water because otherwise your hands might get sticky.
These are called Mirlitons in Louisiana. I'm sure there are tons of recipes out there listed under Mirlitons. I found one at www.wwltv.com/frankdavis/gsrecipes/mirlitoncasserole.htm
His recipe is not ww friendly but can easily be converted.
Lagumbeau - Thanks I did NOT know that!
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