Spicy Pan Roasted Chayote Squash
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
Servings: 4 servings
- 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.
Adjust the spice content depending upon your preference.
Add lemon/lime juice if you are going to use it for taco filling.
use this along with fresh avocado, cream and tomatoes and cheese.
Calories: 54kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 298mg | Potassium: 112mg | Fiber: 2g | Sugar: 2g | Vitamin A: 74IU | Vitamin C: 7mg | Calcium: 16mg | Iron: 1mg