Most of you have seen chayotes at your local supermarket, but didn’t know what to do with them…don’t be afraid to try this lesser-known variety of squash, you might discover a new favorite!
They have a very mild flavor, similar to the taste of a potato, with far fewer calories and carbohydrates. One cup of chayote has only 25 calories and it is good source of Niacin, Vitamin B6, Pantothenic Acid, Magnesium and Potassium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Folate, Zinc, Copper and Manganese.
Here are a few reasons to incorporate chayotes to your diet
2 tbsp of cooking fat
3 diced chayote squash
1 lb of grass-fed ground beef
1/2 onion, chopped
1/2 bell pepper, sliced
1 tbsp of pressed garlic
1/2 tsp of celery seeds
2 tsp of cumin
2 tsp of oregano
1/4 cup of chopped cilantro
Salt to taste
- In a large saucepan saute the onions with the oil until tender.
- Mix in the meat, bell pepper, garlic and spices; cook on medium heat until the meat is fully cooked.
- Add the chayote, cover and cook until tender
- Add cilantro, stir and remove from heat
Let sit for 5 minutes and serve
11 thoughts on “Chayote Squash “Picadillo””
This will be my first experience with chayote squash. Do you have any tips to peel/prep it for dicing?
I don’t peel mine anymore, but, before i used to cut of the wrinkly ends and peel with a potato peeler
I stay in Punta Uva during the cold months and have wondered about this squash. I will try it this winter.
In Costa Rica you often find it in soups like “Olla de Carne”, or in picadillos with sweet corn. Pura Vida!
You might want to wear gloves when you cut the chayote. The juice from this squash can be very drying and irritating to the skin.