One Mom’s Journey from Fat to Skinny to Confident

PRODUCE PICKS

Chayote Squash

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Chayote SquashThese 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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Discussion

There are 8 comments so far.

    Jan

    August 29, 2007

    I have never seen or heard of these before. I wonder if I can find them up here in the great white north?

    bonita

    August 30, 2007

    Hi. This is used in Mexican cooking. Add it to your chicken or vegetable soup as one of the veggies.

    Anonymous

    September 4, 2007

    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.

    Aninha

    December 19, 2007

    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.

    Lagumbeau

    December 28, 2007

    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.

    Roni

    December 29, 2007

    Lagumbeau – Thanks I did NOT know that!