Chayote squash in Dallas is always available in Latino markets; it is very light in taste and cooks in a few minutes; here in Lebanon it is grown and called French squash (koossa frenjeh) for some reason. People like to pickle it as it is nice and crunchy.
A good choice to reign-in holiday excesses, don’t you think?
INGREDIENTS: 4 servings
- 3 chayote squash
- 1 onion
- 1 small green pepper (jalapeño, or similar), optional
- 3 tbsp of olive oil
- salt, to taste
- 1 tsp of dry mint or oregano
- 1/2 lemon, juiced
- Pare the squashes; cut into slices; slice the onion; dice the pepper.
- Heat the oil in a large skillet and fry the onion first for 7 minutes; add the squash slices and green pepper and pan-fry for 5 minutes; add the spices and finish with the squirt of lemon juice. Serve.
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