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
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