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5 from 1 vote

Chayote with Spanish Seasoning

Chayote can be an excellent low-carb stand in for potato. Here, it takes on sweet, savory, earthy flavors from tomato paste, smoked paprika, garlic, lemon, and parsley. I like to serve it along with a protein-rich main, such as a steak, chicken, or even fish for a complete meal.
Course Side Dish
Cuisine Spanish
Keyword chayote, dairy-free, egg-free, nut-free, side, spanish, squash, tomato, vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2
Calories 82kcal
Author Jenny Ross

Ingredients

  • 2 chayote squash peeled and cut to 1/4-inch dice, about 3 cups
  • 2 teaspoons avocado oil or butter
  • 1 tablespoon tomato paste
  • 1/2 teaspoon smoked paprika
  • 3 garlic cloves minced
  • 1/4 teaspoon salt or to taste
  • 1 tablespoon lemon juice
  • 1 tablespoon parsley minced

Instructions

  • Preheat the oven to 350ºF and line a rimmed baking sheet with foil. Set aside.
  • Combine all ingredients except the lemon and parsley in a bowl and toss to coat evenly. Spread over the prepared baking sheet. Bake for 40 minutes, or until the squash is completely tender.
  • Transfer to a serving bowl and toss with lemon and parsley. Adjust salt to taste and serve.

Notes

You can also pan-fry this - simply cook over low heat, stirring occasionally until the squash is completely tender, about 20-40 minutes, depending on how large they are cut and the heat.
Protein:Energy Quotient [calories]: 0.16

Nutrition

Calories: 82kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 359mg | Potassium: 294mg | Fiber: 3g | Sugar: 3g | Vitamin A: 538IU | Vitamin C: 19mg | Calcium: 38mg | Iron: 1mg