January 22, 2022
Pan-Fried Chayote Squash
A bit earthy, spicy, and floral, this Indian-style squash sauté goes well with eggs for breakfast.
Servings: 2
Calories: 77kcal
Ingredients
- 2 teaspoons avocado oil or butter if not dairy-free
- 1 garlic clove minced
- 1/4 onion diced
- 2 chayote peeled and cut to 1/2-inch dice
- 1/4 teaspoon smoked paprika omit for nightshade-free
- 1/8 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon salt
- 1/4 teaspoon coriander
- 1/8 teaspoon black pepper fresh ground
- 2 tablespoons cilantro minced, for garnish, optional
- Korean red chili flakes optional, omit for nightshade-free
Instructions
- Heat a large nonstick pan over medium high heat and add the oil. Add the garlic and onion and cook until the onion is soft and translucent, about 5 minutes.
- Add the chayote along with all remaining seasonings. Cook on medium heat, stirring occasionally until the squash is tender-crisp, about 10 minutes. Sprinkle with cilantro and chili and serve
Notes
Protein:Energy Quotient [calories]: 0.18
Nutrition Facts
Pan-Fried Chayote Squash
Amount per Serving
Calories
77
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Sodium
587
mg
26
%
Potassium
222
mg
6
%
Carbohydrates
8
g
3
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
2
g
4
%
Vitamin A
300
IU
6
%
Vitamin C
14
mg
17
%
Calcium
38
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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