Chayote squash is a little, lesser known squash that originates from South America and Mexico. It has a green peel and is white on the inside. It is a super versatile squash and can be prepared many ways, including soups, pan-fried dishes, complex main dishes, salads, salsa, pickles, stews, tacos and enchiladas. Whew, that list features a wide array of flavor profiles. This squash can almost be used in any dish — whether it is the star or takes a supporting role. In California, Florida and Louisiana it is known as mirliton, but is known by many other names in different parts of the world. It is a Cajun favorite for the holidays.
One cup of chayote squash provides 25 calories, loads of vitamins B & C, dietary fiber, potassium, copper, and magnesium. It has a hint of cucumber to apple hints in its flavor and tends to take on the flavor profile of whatever it’s cooked with. You can choose to peel it or not, but the skin can be a little tough, so it might depend on how you plan to use it. If you are unsure, you can peel it before or after cooking. You can also eat the seeds in the middle as well.
Chayote squash tends to blend well with strong flavors like lemon, other citruses, cinnamon, and nutmeg. When choosing a chayote squash, choose it small and firm but not too firm. Avoid squash that is blemished, sticky or discolored. It also holds up well to being stored in the refrigerator for up to four weeks in a loose plastic bag with a paper towel in it.
Much like zoodles (zucchini noodles), it can be a base for a main dish when finely julienned. It isn’t long like spaghetti noodles, but makes a healthy substitute for people wanting to add more vegetables into their meals.
