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
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Side Dish
Cuisine: American
Keyword: Spicy Pan roasted Chayote Squash, Squash recipes
Servings: 4 servings
Calories: 54kcal
- 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.
For tacos
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