Week 8: Chayote

24 Feb

I’ve kind of been on a new vegetable kick, so figured I’d continue with a chayote. Chayotes are known by tons of different names across the world: christophene, vegetable pear, pear squash, alligator pear, chow chow, and choko to just name a few. It belongs to the gourd family and is much like a squash.

Chayotes can be eaten both raw and cooked. Raw, it’s often served in salads and salsas. Cooked, it’s often treated like a squash, and roasted or baked. Chayotes are a good source of amino acids and vitamin C.

I found this e-how post on how to prepare a chayote and decided to go with the “baked” instructions:

Cut chayote in half length wise and top with your favorite seasonings. Creole seasoning or Italian seasoning are both good choices. Bake for thirty to forty minutes in an oven set to 350 degrees.

I topped the chayote with some garlic and Italian seasonings and popped it in the oven:

I found that after 40 minutes, it was still pretty crunchy, so I put it back in for a bit. When it was soft, I ate it alongside Near East’s Garlic Whole Grain Blends (which I love). It was pretty tasty, although the chayote just really took on the flavor of the seasoning I added on top.

It’s easy to prepare and pretty versatile, so I’ll definitely be adding chayote to some of my favorite meals.

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