Stewed Chayote Squash
ingredients
1 lb. chayote squash
1 Tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, thinly sliced
1 large tomato, chopped
½ to 1 canned chipotle chili in adobo sauce, minced
1/3 cup fat-free sour cream
½ oz. Parmesan cheese
preparation
4 servings
Serving size: a cup
Preparation time: 15 minutes
Cooking time: 40 minute
1. Peel and pit the chayote squash; cut into small chunks. Heat the oil over medium heat. Add the onion and garlic; cook for 5 minutes, stirring often.
2. Add the squash, tomato, and chili. Reduce the heat, and cover and simmer for about 30 minutes. Remove from the heat, and stir in the sour cream. Sprinkle with Parmesan cheese.
nutrition
Nutrition facts
Vegetable exchanges 2
Fat exchanges 1
Amount per serving
Calories 105
Calories From Fat 45
Total Fat 5 g
Saturated Fat 1.1 g
Trans Fat 0 g
Cholesterol 5 mg
Sodium 45 mg
Total Carbohydrate 11 g
Dietary Fiber 3 g
Sugars 5 g
Protein 4 g
Comments
be darn careful picking out the adobo sauce
I really like hot food. I home-make my own adobo sauce with home-smoked chipotles. For this recipe, I bought chipotles in adobo sauce per the recipe, and after adding it without tasting, found it so hot my children couldn't eat it. Really. I drained it from the dish, rinsed the chayote, and started again with diced tomato sauce instead, with the extant onions and garlic.
It was still so hot my kids (who like 3* hot) couldn't touch it after a couple bites. I'll try it again with my homemade adobo sauce sometime, but it was disappointing to ruin a meal this way.
Forewarned is...
HolySmokes
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