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Chayote Squash

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  • Chayote Squash

    Can someone tell me about this, how to cook etc... i keep seeing it pop up random places. it looks like a green butt hahahah. the'low carb forums' seem to make mock apple stuff with it but i know it has to be usedfor more than that!


    and it is really low in carbs for sqaush, good potassium, aminos, zinc so i need some options!
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  • #2
    chop it roughly, cover in cream and chicken broth in a casserole dish. Top with cheese and bake until cheese is crispy gooey. Voila, squash au grautin. Has a sweet flavor to it, thanks to the chayote.
    Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
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    • #3
      Do you need to peel it - or does the skin soften to an edible degree?

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      • #4
        I'm pretty sure chayote and mirliton refer to the same thing. My stepmom makes ballin' stuffed mirlitons for Thanksgiving (shrimp, celery, I don't know what else). You could try just cutting them in half, scooping them out, stuffing and baking until soft.

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        • #5
          My mother in law peeled hers, I think the skins don't soften quickly enough.
          Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
          My Latest Journal

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