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Tuesday, December 4, 2012

Cooking with Chayote Squash

There are different types of squash out there - different shapes, sizes, and colors. All are healthy and nutritious.

I am not a fan of every kind of squash. I love those that resemble a zucchini and recently I have fallen in love with chayote squash. It is light green in color, is of a pear-like shape, and has "wrinkles" at the wider end of it.

Chayote Squash

Chayote squash does not need to be peeled when cooked but it has to be washed before cooking.

When preparing a delicious bowl of chayote squash all you really need is salt, however, you can add herbs, spices, and sauces to it as well.

When I make chayote squash I use some sea salt, roasted sesame seeds, dried parsley flakes, and Aji Mirin (sweet cooking rice wine). I pour a little bit of canola oil into a large deep skillet (over medium heat), and once heated I add the chayote squash, which I cut into cubes beforehand. Then I sprinkle a little bit of sea salt, turn the chayote squash with a spatula, cover the skillet with a lid, and let it cook. From time to time I add oil to the skillet as necessary and turn everything with a spatula, so it doesn't stick or burn. When the chayote squash is almost done cooking (it has to be soft yet still slightly firm) I sprinkle roasted sesame seeds. dried parsley flakes, and add a few teaspoons of Aji Mirin. I mix everything, cover with the lid again, add oil if necessary, and let it cook for a few more minutes. Then I turn off the heat and let it stand covered for a few more minutes. After that I am ready to eat.

Chayote Squash Cooked

Chayote squash can of course be eaten by itself but it also makes for a great side dish and will complement any meat or fish dish. You can even have it with some sausages too. And while you are at it pour some beaten eggs over it and have an omelet... It will make for a healthy and delicious breakfast that you can have any time of the day. You can even use it in soups and salads too. Hmmm... now I have the urge to try making cream of chayote soup. I bet it tastes heavenly. Maybe that will be my next culinary project.

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