Total Time
35mins
Prep 15 mins
Cook 20 mins

A simple dish that allows a bit of variety to your usual favorite veggies. Try using Cilantro instead of oregano. I use about 2 tbsp fresh chopped

Ingredients Nutrition

Directions

  1. Pare and seed the chayote.
  2. Cut lengthwise into 1/2-inch thick slices.
  3. Cut onions lengthwise into halves.
  4. Cut halves lengthwise into 1/4-inch slices and separate into slivers. Heat butter and oil in a skillet over medium heat until foam subsides.
  5. Add onions and oregano; sauté over medium-low heat until onions are golden (8-l0 minutes). Add chayote; sauté 3 minutes. Cover and cook until chayote is crisp tender (approx. 8 minutes).
  6. Add salt and pepper.
Most Helpful

I really like chayote squash for a number of reasons- low cal, low carb, very versatile. This is an easy way to prepare the squash, but I do a few things differently: First, I halve and boil the chayote for about 15 minutes, to make them a little more tender. Then, I add the onions to a hot pan, with butter-flavor spray (to cut down on calories- no oil), saute them for about 3-5 minutes, then add the chayote. This is also good without oregano, or with a little shredded chedder cheese on top. I hope Darlene10 will try again, but if not, thanks for the recipe anyway!

alijen July 25, 2004

I always said I never met a squash I didn't like -- well, I finally met one. First of all, I baked the chayote squash like I do any other. It was tasteless and horrible and I threw it out. I used the remainder with this recipe and the onions were very good. It was all right and eatable. I will never make it again. Chayote squash certainly needs a lot of help to give it taste. These are my thoughts and not reflective of the chef.

Darlene10 March 26, 2003

This is very tasty and easy to make!

Cara R. September 23, 2002