Chayote Squash Side Dish Recipe -
Chayote Squash Side Dish Recipe
  • READY IN 25 mins

Chayote Squash Side Dish

Recipe by  

"A simple and elegant, EASY side dish made from an exotic, but inexpensive squash. Paired with chicken or fish, it rounds out a weeknight supper."

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  1. Heat olive oil in medium skillet over medium-high heat. When oil is hot, add garlic, squash, salt, pepper, sugar, and red pepper flakes. Stir together and cook 2 to 3 minutes.
  2. Add vinegar to the squash mixture and cook 2 to 3 minutes longer, until the squash is slightly wilted, but still firm and crunchy. Taste, and add more salt or sugar if needed.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 22, 2009

This was very good but I did change the recipe a bit. I had just returned from Guatemala and knew they never used vinegar but mostly lime juice. I replace the vinegar with lime juice. I also used 1/2 teas. of red pepper flakes and added 1/4 of a chopped onion. It had just enough bite to be great and the lime juice worked very well. It was a hit, will make it again. It makes a different vegetab;e side dish.

Most Helpful Critical Review
Aug 02, 2011

The flavor was too overpowering for the squash. Tasted like pickled squash or something. This didn't do it for me.


75 Ratings

Apr 20, 2009

Add 1/2 thin sliced onion and sautee until fragrant and brown with the gralic before adding the chokos. Substitute lime juice for the vinegar and you are set!

Sep 26, 2008

This is good. I love chayote, but this was my first time cooking it. I ended up needing some more cooking time - probably about 15 inutes total. Thanks for the recipe!

Dec 01, 2010

I found this squash in the store when looking for something different for dinner. I have never had it before - it certainly looks strange. I settled on this recipe based on ratings, and I wasn't disappointed. After reading reviews, the only thing I did differently was to use lime juice instead of the vinegar, though I think I'll try it with the vinegar next time just to see. Anyway, I think these need to be cooked slightly longer than the 6 minutes as directed, even if you like them a bit crunchy. As for the taste of the squash, it's kind of like a cross between a potato, squash, and eggplant if you can imagine that. A very light, crisp flavor. The seasoning was just the right mix of heat and sweet - though next time I may kick both up a bit. Overall, I'm happy to have found a new side dish and will be trying this again.

Jun 24, 2008

Great simple recipe. I added thin sliced onion like another reviewer suggested, and it was great. I used a mirin/rice wine vinegar combo for a little asian twist.

Apr 22, 2009

This is soooo good!!! Made as recipe is, except, per other reviewer, traded vinegar for lime juice- oooh soo tasty! this tastes like a gourmet side dish you'd get at a nice restaurant. I loved it! it was a bit spicy with a 1/4 teaspoon, but again, Very Tasty!!! thanks!!! Chayote is soo low calories too that i didn't feel bad with the oil. ;) yum

Jun 10, 2009

YUM! I received some chayote squash in our church's Angel Food Menu Latin Veggie box, and didn't have the first clue what to do with them - this recipe was perfect! Had everything on hand, even some limes to swap out for the vinegar. SO easy, and SO good. Even my little ones tried/ate a few bites (the red pepper flakes were quite spicy, though - might want to leave them out if you're trying to broad your children's vegetable horizon)


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  • Calories
  • 90 kcal
  • 4%
  • Carbohydrates
  • 7.2 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 584 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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