Chayote Sauté

Portion Size: ½ cup chayote

Ingredients: Yields: 8 servings

Ingredients Notes: 
1 tablespoon olive oil
1 clove garlic, mincedWash, 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 flakesOptional
1 tablespoon red wine vinegarOptional


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

Jacqueline Larson M.S., R.D.N. and Associates