Stewed Chayote Squash
Per ServingStewed Chayote Squash |
||
|---|---|---|
| Makes: 4 | ||
| Serving Size: a cup | ||
| Calories | 105 | |
| Fat | 5 | g |
| Saturated Fat | 1.1 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 11 | g |
| Fiber | 3 | g |
| Sugars | 5 | g |
| Cholesterol | 5 | mg |
| Sodium | 45 | mg |
| Protein | 4 | g |
| Choices: Vegetable 2, Fat 1 | ||
- Makes: 4
- Serving Size: a cup
- Preparation Time: 15 minutes
- Cooking Time: 40 minute
Ingredients
| 1 | lb. | chayote squash |
| 1 | Tbsp. | olive oil |
| 1 | med. | onion, chopped |
| 2 | cloves garlic, thinly sliced | |
| 1 | large | tomato, chopped |
| 1/2 | to 1 canned chipotle chili in adobo sauce, minced | |
| 1/3 | cup | fat-free sour cream |
| 1/2 | oz. | Parmesan cheese |
Directions
- 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.
- 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.
