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, choppedWashed, peeled and minced
1 red bell pepper, dicedWashed, trimmed and diced
1 teaspoon ground ginger
1 teaspoon salt
¼ teaspoon black pepper


Steps:Directions: Critical Control Point /Quality Assurance
1Heat the oil in a large skillet over medium heat.
2Stir in chayotes, sugar, garlic, red pepper, and ginger into oil.
3Cook, stirring frequently, until chayotes are tender, about 15 minutes.Cook until internal temperature reaches 135°F.
4Season with salt and black pepper.

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