Hello,

I recently discovered a new vegetable, I just discovered its name and it's Chayote Squash. I attached a picture of it and would like to know if anyone has used it in Phase I, is it a restricted vegetable or not and if possible, some recipe with it.

I found this for the nutritional value:

Serving Size: 132g
Calories 25
Calories from Fat 0
Total Fat 0, 0%
Cholesterol 0mg, 0%
Sodium 3mg, 0%
Total Carbohydrate 6g, 2%
Dietary Fiber 2g, 9%
Sugars 2g
Protein 1g
Vitamin A 0%
Vitamin C 17%
Calcium 2%

Thanks for your replies.

Well I googled it and it says it is a summer squash but I am not sure, I would ask my coach to be on the safe side. I will try and remember next monday for you. there is a list of summer squash under Cook's thesaurus, and it has been said we can have summer squash and not winter squash but I would ask my coach first... sorry can't help.

I just text my coach to find out....I'll let you know what she says

My coach just text me back and said it was fine since it was a summer squash just to stay away from the winter squash because they are so carby! hope this helps

It's comparable to zucchini and yellow squash or other "summer squashes" and my coach said yes to those kind.

Thank you everyone for your answers!

I will continue eating it, it's yummy.

How do you eat it? how do you make it? need a new veg idea.

I made this tonight for dinner with the help of an adapted recipe from allrecipes.com... Over all 4 stars out of 5. It was a nice change!

1 Chayote Squash
1 tbsp EVOO
1 clove minced garlic
Sea salt to taste
Pepper to taste
1/4 tsp crushed red pepper
1 tsp Apple cider vinegar
dash of splenda
(sorry for mixed up ingredients...trying to remember off the top of my head)

Cut chayote into 1/4 inch slices. (I cut mine to easily measure to stay within 2 cups)
Heat EVO in med pan. When hot, add all ingredients BUT vinegar. Cook 2-3 minutes. Add vinegar and simmer until squash is wrinkly looking but still firm.

Chayote is really good in soups in place of potatoes.