Chayote Recipes please

[imagood1]

I was amazed I looked at the 2 large chain stores here for chayote and they didn't have them....but Walmart had them so that's where I bought them. I've had chayote a couple more times since the veggie challenge ended -- I really like it. I'm going to try the chayote salad (reminds me of potato salad)....it's something I've been missing.

I was wondering if I could boil radishes and use them in place of potatoes in potato salad?????

[sassy1]

Originally Posted by momtomany1

I use it in mexican soup, like you would use a zucchini perhaps? In fact that is what I am eating now.

for the 'fake apples' just saute in butter and add a little cinnamon and sweetener. You don't have to peel it for recipes, just cut it up and toss the little bit of seed in the middle.

I bought one Chayote lastnight, after hearing my new ADBB walking buddie talking about it and how it tastes like Apple Crisp.. I have to say I wasn't sure what to do with it until I read what Momtomany had written here...

MMMMMMMMMmmmmmmmmmmmmmm.. Y U M M Y!!! I cut it into several lengthly pieces then cut it several more times width wise.. heated up butter in the pan, then added the Chayote, then sprinkled Cinnamon over it and some brown sugar sweetener.. I fried it on med heat for about 25 min stirring/flipping the pieces often.. and man ohhh man.. that was so good!! I'm going to go buy a couple more tonight! LOL

Thank you to everyone who posts their recipe ideas on the ADBB!

Sassy

[Sherri]

Originally Posted by not2late

It's also called a "mirliton" in Louisiana, and "christophene" in the Caribbean.

I remember watching a Cajun cooking show a long time ago where the chef stuffed the mirliton/chayote with crab or chicken and baked them.

I found this recipe. Looks good. You could replace the bread crumbs with parmesian cheese or just do without both if on Induction. Or, of course, add the bread crumbs if you are on Rung 9.
Seafood Stuffed Chayote

recipe ingredients
8 medium chayote squash
2 T. oil
2 T. butter
1 cup onions, chopped
3/4 cup green onions with greens, chopped
1/2 cup chopped red bell peppers
1/4 cup celery, chopped
1 T. minced garlic
2 medium tomatoes, peeled, seeded, chopped
1/4 cup fresh parsley
1 T. fresh thyme, chopped
1 bay leaf
3/4 cup raw shrimp, peeled and deveined and coarsely chopped
1/2 pound crab meat
1/2 cup breadcrumbs
recipe directions
Slice chayotes in half and remove seeds, then slice thin pieces off backs of the chayotes so they will sit level. Place halves on a steamer rack set over simmering water, cover and steam until crisp tender, about 20 minutes. Remove from racks and let cool enough to handle. Using a spoon, scoop out the flesh from each squash half into a bowl, leaving a shell about 1/4 inch thick; reserve.
To make stuffing, heat oil and butter in a nonstick skillet over medium heat. Add the onions and green onions, red bell peppers, and celery and saute until the vegetables are soft, about 5 minutes. Add the garlic and saute one minute. Stir in the tomatoes, reserved squash pulp, parsley, thyme, and bay leaf and continue to cook until all the vegetables are almost tender. Reduce the heat to medium low, stir in the shrimp pieces and cookuntil they turn bright pink. Remove the bay leaf from the mixture. Stir in cooked crab and bread crumbs, salt, and pepper to taste.
Mound stuffing into reserved squash halves. Place in a greased baking dish and bake at 325 degrees until the tops are golden.

Serves: 8 - Nutrition Information Per Serving:
Calories: 227
Fat:8
Sat Fat: 2.5
Protein:18
Fiber: 7.5
Sodium MG 465
Carbs: 21
Net Carbs: 13.5