Chayote Squash with Peppers and Ginger
Portion Size: ½ cup squash and pepper mixture
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 tablespoon olive oil | |
| 4 cups chayotes | Washed, trimmed and chopped |
| ½ teaspoon white sugar | |
| 4 cloves garlic, chopped | Washed, peeled and minced |
| 1 red bell pepper, diced | Washed, trimmed and diced |
| 1 teaspoon ground ginger | |
| 1 teaspoon salt | |
| ¼ teaspoon black pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat the oil in a large skillet over medium heat. | |
| 2 | Stir in chayotes, sugar, garlic, red pepper, and ginger into oil. | |
| 3 | Cook, stirring frequently, until chayotes are tender, about 15 minutes. | Cook until internal temperature reaches 135°F. |
| 4 | Season with salt and black pepper. |
Posted in Vegetable Recipes
