Stewed Chayote Squash
Ingredients
| Chayote/Zucchini | 1 Pound | |
| Salad oil | 2 Tablespoon | |
| Onion | 1 Medium , chopped | |
| Garlic | 2 Clove (10 gm) , thinly sliced | |
| Tomato | 1 Large , seeded and chopped | |
| Canned chipotle chili in adobo sauce | 1 , mashed | |
| Sour cream | 1/3 Cup (5.33 tbs) | |
| Cotija cheese/Grated / crumbled parmesan cheese | 4 Ounce , grated |
Directions
Peel and pit chayote; cut into small chunks.
Heat oil in a 10- to 12-inch frying pan over medium-high heat.
When oil is hot, add onion and garlic; cook, stirring often, until onion is soft (about 5 minutes).
Add squash, tomato, and, if desired, chile; stir well.
Reduce heat, cover, and simmer, stirring occasionally, until squash is tender (about 20 minutes).
Remove from heat and stir in sour cream.
Sprinkle each serving with cheese.
Recipe Summary
Nutrition Facts
Serving size Complete recipe
Calories 711Calories from Fat 468
% Daily Value*
Total Fat 52 g80%
Saturated Fat 14 g70%
Trans Fat 0 g
Cholesterol
Sodium 538 mg22.42%
Total Carbohydrates 53 g17.7%
Dietary Fiber 13 g52%
Sugars 23 g
Protein 18 g36%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
