“Cha Cha” Chayote Squash

There definitely has not been a shortage on squash in the Hardin household these days.  I am sure you will think that  I am completely insane for actually paying money for any kind of squash when we have had so much yellow squash and zucchini that we can’t even give it all away.  I have never denied that I am on the Board of Directors at the Crazytown Country Club, so in keeping with my membership, I purchased more squash.  After watching a Food Network Challenge and one of the ingredients was Chayote Squash, I became very interested in the little green monsters and decided to pick some up at the store.  I had no idea what I was getting myself into and felt extremely thankful that my husband will try almost anything I put on the table, so this was definitely an experimental dish.  Chayote is part of the gourd family, but definitely possesses similar qualities of pears in texture, shape and size.  It has a very mild flavor, so it really needs the enhancement of other flavors such as onion and lime juice, and adding red pepper will give it a great little kick.  It was refreshing because it’s crispness remains when sauteed.  I served it with Mojo braised pork chops and simple black beans, so the meal had a nice little Cuban flair for mi esposo.  Chayote is obviously healthy, easy to cook and for it to be somewhat of a specialty vegetable in these parts, it is EXTREMELY affordable.

“Cha Cha” Chayote Squash


  • 1 tbsp Extra Virgin Olive Oil
  • 1 garlic clove, minced
  • 1 Chayote Squash, cut into 1/2 inch strips
  • 1/2 yellow onion, sliced into 1/4 inch strips
  • 1/2 tsp salt
  • Ground black pepper to taste
  • 1/2 tsp sugar
  • 1/4 tsp red pepper
  • 1 tbsp fresh, squeezed lime juice


Pare and seed chayote.  Cut into 1/2 inch strips.  Heat olive oil in a medium skillet over medium-low heat.  Add onions and saute until onions are golden (about 8-10 minutes).  Add chayote, garlic, salt, BP, sugar and red pepper.  Stir together and cook 2-3 minutes.

Add lime juice to the mixture.  Stir together and cook mixture 2-3 minutes longer.  Cover and cook until chayote is crisp tender.

Perfect side for a fish tacos or garlic lime shrimp.


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