Recipe by Barb G.
This is my recipe that I came up with after my DH bought some chayote. I used Emerils, Sun-dried tomato chicken and pork smoked sausage. You could use any kind, it was delicuous with the sausage I used.
Top Review by Marusha
This is a wonderful recipe to use as a base for whatever your tastes or refrigerator dictates on any given day! As ChoCho suggested, I used 8.5 oz sundried tomato in olive oil and herbs. I cooked turkey sausage using the olive oil from the sundried tomatoes; added 2 thinly sliced onions, 2 thinly sliced red & yellow bell peppers, handfull fresh garlic whacked & rough chopped & allowed it to cook down a bit, adding very small amounts of chicken broth as needed, then added the rough chopped chayote with the sundried tomatoes to the skillet. Red pepper flakes & Mexican oregano to taste. After that had cooked down, I removed it from the flame, then cooked 2 zucchini & 2 yellow squash to almost tender crisp, then added 8 oz bag of mung bean sprouts that I needed to use to top of that & let it cook only a couple more minutes. Mixed this with the turkey stuff. Shoved it all in the refrigerator for dinner. Gotta get better & better as it sits a little while. Think I will serve brown rice with it, along with toasted multi-grain bread. Smells heavenly & tasted even better!!! Barb's recipe is right on, as usual. Thanks Barb!!!
- 4 sun-dried tomato chicken sausage, or what you prefer
- 1 large onion, sliced lengthwise 1/4 inch slices
- 2 chayotes, peeled and seed removed,1/2 inch slices lengthwise
- 2 medium zucchini or 2 medium other squash, sliced
- 2 tablespoons olive oil
- 1⁄2-1 teaspoon oregano or 1⁄2-1 teaspoon basil
- 1 teaspoon salt
- 1⁄4 teaspoon pepper