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4.31 from 13 votes

Pan-Fried Chayote Squash

A bit earthy, spicy, and floral, this Indian-style squash sauté goes well with eggs for breakfast.
Course Side Dish
Cuisine Indian
Keyword chayote, dairy-free, easy, egg-free, fast, indian, nightshade-free, nut-free, side, squash, vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2
Calories 77kcal
Author Jenny Ross

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

Calories: 77kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 587mg | Potassium: 222mg | Fiber: 3g | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 14mg | Calcium: 38mg | Iron: 1mg