Chayote Squash

Quick Facts:

• In the same family as cucumber, melons, and other squash.
• All areas of the fruit are edible, including the tendrils, roots, seeds and leaves.
• Good source of Vitamin C (about 17% Daily Value)
• Serving size: 1/2 Chayote Squash
• Calories: Approx. 20/serving
• Chayote Squash Season: December - April 
• How to eat it: Eat as you would a summer squash or cucumber.

The chayote squash is one funky looking vegetable (well, technically fruit). It looks like a deformed pear, and is pretty mellow in flavor. Kind of a cross between a zucchini and a cucumber -- it can be used as a substitute to both of the above produce (raw in salads, grilled, sautéed, etc). Although there is nothing too spectacular about the chayote squash, it's always nice to mix things up at home and try something new.

Selecting: Look for small, pear shaped squash that are firm (should not be soft), lack bruises and other blemishes, and are light green in color. 

Storing: Keep in plastic bag in the refrigerator for up to a month. A major plus side for this vegetable is it does not go bad quickly, so if you have a hard time eating all your produce, add chayote to your shopping list. It's pretty inexpensive too (I got mine for 2/$1 deal at Sprouts). NOTE: if you cut your chayote and place back in the fridge, try to use within a few days (3-5 days).

Preparing: As mentioned above, chayote has a very mild flavor that allows it to be used in a variety of ways, basically any way you would use a zucchini or a cucumber. However, I prefer it cooked with a good amount of seasonings to help lend it some more flavor. 

• Sautéed Squash: Over medium heat melt butter or heat olive oil on a skillet. Chop up your favorite veggies (I used purple onion, red pepper, and some zuchini with my chayote) and place in the warmed pan. Cook until slightly brown, adding salt, pepper, and your go to seasoning (mine is McCormick All Purpose Seasoning - it is the best overall seasoning I have ever used, but I can't seem to find it in stores any more, which makes me sad). 

• Stuffed Chayote: Another way to use Chayote it so scoop out the inside seed and pit area, and stuff with other veggies, maybe some meat, and top with cheese. Bake in the oven at 400°F for 20 minutes or until soft. DISCLAIMER - I have yet to try this method, but it sounds like a good way to pack in the veggies.