Spicy Pan Roasted Chayote Squash made with Chayote Squash , Kashmiri chili, cumin and salt. Perfect as side or even great as taco filling. Vegan and vegetarian side dish ready under 20 minutes.Less than 54 calories in a serving
If you are looking for alternative to mild tasting squash like zucchini try chayote squash. I made this pan roasted chayote squash with touch of spices. Simple sides go well with bowl of rice or you can even use as taco filling with some fresh avocado, onion, and cheese.
Chayote also known as mirliton, choko, tayota, chocho (Jamaica), chow chow (India) and chuchu (Brazil), is an edible plant belonging to the family Cucurbitaceae.
This chayote fruit is mostly used cooked. When cooked, chayote is usually handled like summer squash; it is generally lightly cooked to retain the crispy consistency. Raw chayote may be added to salads or salsas, most often marinated with lemon or lime juice. Cooked one is tastier than raw one as it does not have any flavor of its own. Whether raw or cooked, chayote is a good source of vitamin C.
Chayote is a great source of fiber, plus its packed with folate, choline, and magnesium. It is also extremely low in calories about 25 calories in a cup with carbs just under 6 grams You can eat it without thinking too much about it.
How to cook Chayote?
Chayote is the vegetable you can cook, bake, or stir fry since it blends well with flavors as it is mild its own.
You can make curries with chayote/ chow chow with lentils. Even stir fry or sautéed chayote taste great.
You can add it to soup as it retains the shape after cooking.
You can roast chayote in the oven with 2 tablespoons oil of choice + ground black pepper + 1-pound chopped chayote. Bake at 375°F for 15 to 20 minutes. Make sure to add salt-but only after the chayote is cooked. Because salt draws moisture out of plant cell walls through osmosis. This is mainly because salt will draw moisture out while a water-rich vegetable (or fruit) cooks, it leads to a dehydrated and burnt final product with poor texture, especially with summer squash and eggplant.
Or you can try this pan fry of chayote squash. I like this Spicy Pan Roasted Chayote Squash. Made with simple spices, only little of heat from Kashmiri chili powder and black pepper, along with warm spice Cumin.
How to make this Spicy Pan roasted Chayote Squash.
With following few ingredients, you can make Pan Roasted Chayote squash
Chayote squash: You need to peel the skin. The seed is edible but I do not like to use it, so I removed it, you can keep it you want.
Kashmiri red chili has only slightly more heat than paprika. It is used for its full-bodied flavor and aroma, and to impart its vibrant red color to dishes. You can use smoked paprika.
Cumin powder: It is a warm spice, gives earthy taste and blends well with Kashmiri red chili powder.
Black pepper: Heat and pungent is from the black pepper.
Salt: Adds flavor to the dish
Red onion: caramelized red onion brings natural sweetness to dish.
Oil: I used coconut oil you can use your favorite oil. I like the taste and smell of coconut oil.
Turmeric powder: Yes, Turmeric adds anti-inflammatory and antioxidant properties.
This spicy Pan roasted chayote is an excellent side dish and goes well with rice or any flat bread. If you want, you can convert it into a filling for your tacos. Best part is that it is full of vitamin C and low calories.
If you try this recipe, please tag me in Instagram @nidhinikhil and Facebook @zestysouthindiankitchen
Spicy Pan Roasted Chayote Squash
- Cast Iron Pan
- 2 chayote squash skin is peeled and cubed into ½ inch pieces
- ½ teaspoon Kashmiri chili powder use smoked paprika (also use ¼ teaspoon if you don't want spicy
- ¼ teaspoon turmeric powder
- ½ teaspoon cumin powder
- ½ teaspoon salt or to taste
- 1 tablespoon coconut oil
- ½ cup chopped onion.
- 1 garlic clove
- In a cast iron pan heat coconut oil and add onion and garlic when onion becomes translucent about 4-5 minutes.
- Add chayote squash ( peeled the skin and chopped into ½ inch pieces). To this add salt, turmeric, Kashmiri chili powder/paprika and cook until chayote squash is cooked through well about 8 – 10 minutes. Then add pepper and switch of the flame.
- Enjoy with bowl or rice or flatbread.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.