Chayote Squash
August 28, 2007
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
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On August 29th, 2007 at 4:44 pm Jan said:
I have never seen or heard of these before. I wonder if I can find them up here in the great white north?
On August 30th, 2007 at 1:56 pm bonita said:
Hi. This is used in Mexican cooking. Add it to your chicken or vegetable soup as one of the veggies.
On September 4th, 2007 at 10:31 am Anonymous said:
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.
On December 19th, 2007 at 11:16 am Aninha said:
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.
On December 28th, 2007 at 4:09 pm Lagumbeau said:
These are called Mirlitons in Louisiana. I’m sure there are tons of recipes out there listed under Mirlitons. I found one at http://www.wwltv.com/frankdavis/gsrecipes/mirlitoncasserole.htm
His recipe is not ww friendly but can easily be converted.
On December 29th, 2007 at 7:39 pm Roni said:
Lagumbeau - Thanks I did NOT know that!
On August 24th, 2008 at 8:27 pm Points Shall Return | Roni’s Weigh said:
[...] day and I’m spent. I did have time to post a new tip and I added another picture to the chayote squash post. I didn’t think the one I used really showed what they looked [...]