Portion Size: ½ cup chayote

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 tablespoon olive oil
1 clove garlic, minced	Wash, peel and mince
4 cups chayote squash	Wash, trim and cut into ½-inch strips
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon white sugar
¼ teaspoon red pepper flakes	Optional
1 tablespoon red wine vinegar	Optional

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat olive oil in medium skillet over medium-high heat.
2	When oil is hot, add garlic, squash, salt, pepper, sugar, and red pepper flakes.
3	Stir together and cook 2 to 3 minutes.
4	Add vinegar to the squash mixture and cook 2 to 3 minutes longer, until the squash is slightly wilted, but still firm and crunchy	Cook until internal temperature reaches 135°F.