Chayote and Onions

"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"
photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:




  • Pare and seed the chayote.
  • Cut lengthwise into 1/2-inch thick slices.
  • Cut onions lengthwise into halves.
  • 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.
  • 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).
  • Add salt and pepper.

Questions & Replies

  1. Can you cook tomatillos with chapter and portobello mushrooms


  1. 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!
  2. 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.
  3. This is very tasty and easy to make!
  4. I grow chayote so I am always looking for different ways to use them. I slice my chayote thinner so they cook faster. I also like to add a clove or two of garlic and some diced tomato. I also like to add some dried shrimp at the start to boost the flavor. Thanks for posting this recipe
  5. Each time I shop, I pick up a different fruit or vegetable that we haven't tried and this week it was the chayote squash. I came to this wonderful website to learn how to cook it. I wasn't even sure what it was. As a vegetarian who oftentimes steers clear of animal products, I made this for breakfast this morning (yes, breakfast) and it was delicious. I did not add the oregano to this because I did eat it in the morning and didn't think I could stomach organo that early. I felt the vegan margarine I used, along with the onions made this delightfully sweet. I love this recipe. I will continue buying chayote just to make it. I really like the crisp, crunchy texture and the sweetness of the onions. Yum. Thanks for sharing this great recipe.


  1. This is wonderful! I fixed it for dinner tonight. Based on some prior reviews, I sliced the chayote with a mandolin 1/8" thick. The dish cooked perfectly. Eating low carb, we subbed chayote for rice. Yummy!
  2. I used small patty pan squash instead of the chayote and also added some garlic for more flavor. Quick and easy way to prepare squash. Thank you, Bergy.


On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src=" slideshow/d95d7a18.pbw" height="360" width="480">
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