How to Cook Chayote Squash? 6 Popular Recipes

When selecting chayote at the store, always go for firm, blemish-free, and evenly colored ones. Remember, a fresh and good chayote should feel heavy for its size.

The skin should be greenish and smooth, without wrinkles or dark spots. If there are visible wrinkles on the skin, the chayote may be overripe which won't cook well due to tough and dry texture. 

Choose smaller chayotes, as they tend to have a more tender and flavorful flesh. The larger ones on the other hand are often chewy and bland in flavor.

Moreover, totally avoid those with cuts or any visible signs of decay. Instead, look for those with smooth, tight skin.

It is simple to prepare chayote vegetables. As you bring them from the store, rinse them properly.

Chayote's peels won't let the true flavors of the chayote shine, so, peel it to get the best flavors. But, in cases where the chayote is fresh and too young, you can cook it with the peel on, as the peel won't be that fibrous.

Next, slice the chayote lengthwise into two halves. Inside, you'll find a large pit and a white, fibrous core surrounding it. With a spoon or knife, remove both the pit and the white part. 

Once the chayote is prepared, it's time to cut it into the desired shape, as your recipe demands-whether diced, sliced, or julienned.

The simplest of all, chayote can be cooked by sauteing with minimal ingredients, and well, in a few minutes. Once done, the dish can serve as a side dish for any of your main meals, and with its aromas and caramelized taste, you are sure to enhance the overall flavor of your meal.

Ingredients

• Vegetable Oil
• Garlic Cloves
• Shallots
• Chayote Squash
• Salt and Pepper

Instructions

1. As you get the ingredients ready, cut the prepared chayote into thin slices, peel and thinly slice the shallots and finely chop the peeled cloves.
2. Make the sauté pan or skillet ready and over medium heat, melt the butter. You can also use vegetable oil instead of butter.
3. Now, it's turn you sauté garlic and shallots. Keep stirring for 2 to 3 minutes, once they turn golden, they are done. After that, it's time to add the thinly sliced chayote.
4. The chayote needs to be cooked for 5 to 7 minutes, with continuous stirring or tossing them well in between. Once the edges of the chayote start browning, season with salt and pepper.
5. You should continue to sauté for an additional 2-3 minutes until the chayote is fully cooked and has absorbed the flavors of the seasonings, garlic, shallots, and butter.

Stir-frying chayote on high heat results in the natural flavors bursting in your mouth. This common way of cooking chayote in Asian cuisine, generally involves pairing with shrimp, eggs, or carrots.

Ingredients

• Chayote
• Vegetable oil
• Dried Shrimp
• Ginger, Shallots & Garlic
• Any broth, salt

Instructions

1. For Dried Shrimp: To prepare dried shrimp, start by placing them in a bowl and covering them with hot water. Let them soak for about 15 minutes to rehydrate. This process softens the shrimp and intensifies their natural flavors.
2. For Chayote: To prepare chayote, slice each half we prepared earlier into four sections, and cut them into extremely thin slices, around 1/4 to 1/2 inch each. Rinse the slices under cold water to remove any residue, then drain thoroughly before cooking.
3. Take a wok or large pan and add oil to it, keeping heat medium-high. Once the oil is heated, toss in the shallots, garlic, ginger, and dried shrimp, cooking for a few minutes until fragrant. Once the aromatics soften and change their color to golden, introduce the chayote to the pan. Stir-fry the mixture.
4. Add broth and a pinch of salt to the wok, then stir to combine the ingredients. Cover the wok with a lid and let it cook for about 10 minutes.
5. After about 10 minutes, taste the dish and check how well seasoned it is and also the texture of the chayote. If it’s reached your desired level of tenderness and has the needed amount of salt, cook uncovered for a couple of minutes for caramelization.

The mild-tasting chayote tasted even better when pan-roasted. You can take skin-on and seed-on chayote for this recipe and once cooked, the texture of the chayote even gets better, and the seeds also get tender.

Ingredients

• Chayote
• Onion
• Garlic
• Vegetable oil
• Herbs like fresh thyme and rosemary
• Salt

Instructions

1. At first, slice the whole chayote into halves. Then, cut each half into approximately one-inch cubes. The cubed versions are better for pan roasting because the bite-sized small pieces will cook evenly, with caramelized surfaces. Also, thinly slice the onions and mince the garlic.
2. A cast iron pan will be perfect for pan-roasting. Add vegetable oil to the pan, over medium heat. The next step is to add the onions and garlic to the pan, sautéeing for about 5 minutes. You can observe onions becoming soft and translucent, and the garlic becoming golden during this time.
3. Now, it's the turn to add cubed chayote pieces to the pan. The whole mix is cooked for about 10 minutes during which the flesh of the chayote will soften. Cook with occasional stirs so every piece of the chayote cooks evenly and gets to blend well with the other ingredients in the dish.
4. The main theme of the dish, the addition of fresh chopped herbs comes at last. The herbs here can be any of your favorites. Add salt simultaneously and stir well to combine. Let the whole combination cook for a few more minutes. This addition will make the dish aromatic, making chayote even more flavorful.

The crisp texture of chayote can be utilized in salads. On a warm day, making one and enjoying bits and pieces of this dish can be totally refreshing.

Ingredients

• Chayote squash
• Red onion
• Apple cider vinegar
• 1 pack of sweetener
• A little oil (optional)
• Salt, pepper, and any herbs you like

Instructions

1. Take the sliced chayotes and place them in a saucepan. Using water, cover all the slices and bring to a boil. Once boiling, simmer the chayote slices for 5 to 10 minutes on low heat. The time may vary depending on the thickness of the slices. The slices need to be cooked through and mustn't be completely soft or mushy.
2. Once done, drain the chayotes and allow them to cool.
3. In a separate bowl, combine apple cider vinegar, sweetener, a bit of oil,  salt, pepper, and any herbs you’d like. Mix well, this vinaigrette brings perfect flavor on the salad. Add the sliced red onion to the vinaigrette, after 5 to 10 minutes the mix will be ready for addition.
4. The last step is to toss the chayote slices in the vinaigrette and onions. Serve warm!

Stuffed chayote is a luxurious way of eating this mild-tasting vegetable. To indulge in this unique experience, follow the preparation steps given below:

Ingredients

• Chayote
• Cheese
• Pork or Beef Meat
• Breadcrumbs
• Butter
• Heavy Cream
• Egg

Instructions

1. Boiling chayote: The chayote needs to be washed thoroughly first. After they get clean, place them in a large pot, covering them with water. Let the water boil then lower the heat to medium-low. The chayotes should be simmered for about 40 to 50 minutes, keep the pot covered the whole time. Once they get tender, drain and allow them to cool.
2. Getting chayote ready: Use a spoon to carefully remove the pith part from the chayote, discarding them and making sure only tender flesh remains. It's important to be gentle when scooping to avoid breaking the chayote shells.
3. Once the pulp has been removed, place the empty shells on the baking sheet lined with aluminum foil, ready for stuffing. Ensure the shells remain intact, as they will hold the filling and maintain their shape during cooking.
4. Preparing the stuffing:  Filling can be customized, you can choose any one between a beef, pork, or vegetarian version. A creamy filling can be made by mixing cheddar cheese, Parmesan cheese, egg, heavy cream, and butter.

The final mix is then stuffed into the hollowed chayote shells. But for people who love meat, cook ground beef or pork, add cheese for creaminess and for crunchiness, add some breadcrumbs.  Some other options for the filling include sautéed vegetables of your choice.

5. After completing the filling process, place the chayote on a baking sheet and bake at 350°F (175°C) for 35 to 45 minutes until the cheese is bubbly and the top is golden brown.

Ingredients

• Chayote
• Tomatoes
• Onion
• Garlic
• Vegetable Oil
• Salt

Instructions

The chayote is cut in half and thereafter seeds are removed. Each half is then sliced into 1/4-inch thick pieces. The thinner the slices are more easily they will cook.

Further, you need to cook the chayote slices by boiling. For this, take a pot with water and add the chayote slices. As water boils, cook the slices for about 6 to 7 minutes until they become tender. Once done, drain the chayote slices. 

Now, heat a skillet and add vegetable oil to it. The onions are added to the oil until they turn brown and caramelized. Following this, garlic is added and cooked for a few more minutes. Finally, it's time for chayote slices, tomatoes, salt and water. Stir everything together.

The whole should be simmered for about 8 to 10 minutes in a low heat. This allows flavors to meld together perfectly. After the chayote is tender, serve the dish hot and enjoy!

If you have purchased chayote in bulk and don't know the way to store it, the only way to extend the shelf life of chayote is to maintain the right conditions. 

The best temperature range chayote should be stored at ranges from 10 to 15.5°C. If stored below this, you may have to deal with chayotes with chilling injury. This temperature range is best to keep the fruit fresh for longer. 

The chayote should essentially be stored in a closed container, which helps retain moisture and prevents the fruit from drying out. Proper humidity levels are important for preserving its crisp texture, and a sealed environment helps regulate this.

When stored correctly, chayote can remain fresh for up to a month. However, if it's kept in improper conditions, such as in a dry environment or at temperatures too low or high, it can lose its freshness, dry out, and become less crisp.

Though this vegetable doesn't seem to be compactly packed, they actually are nutrition-dense and have a lot of health benefits to offer. The most important ones are listed below:

1. Vitamins and Minerals

Chayote has many essential vitamins and minerals. The vitamins present in it are vitamin C, B vitamins, including folate (vitamin B9) and vitamin B6, and they are important vitamins for immune function, the body's metabolism, and brain function respectively.

Some minerals present in it include potassium, important for heart health, and regulating blood pressure, and small amounts of calcium and magnesium, good for bone and muscle health.

2. High Water Content

Chayote's 90% weight is water. This standout feature makes it a proper food for keeping your system hydrated.

3. High Fiber, Good for Digestion

Chayote is also an excellent source of dietary fiber. Fiber is essential for digestion. By making bowel movement proper and thus preventing constipation, it supports gut health. The high fiber equally supports a healthy gut microbiome, vital for digestion and overall immunity.

4. Good to Maintain Weight

A 100 grams of chayote has just 19 calories. This value makes it a low-calorie vegetable, that adds to our weight negligibly.

The fiber content makes chayote filling. So despite the low calories, you won't be running after snacking to help curb hunger. Overall, regularly consuming chayote can be helpful in weight management.

5. Good to Maintain Sugar Levels

Chayote is a valuable food in terms of managing blood sugar levels, due to its low glycemic index (GI). This means your blood glucose won't abruptly after its consumption.

The fiber content in chayote also slows down the absorption of glucose, avoiding the consequences related to the sudden rise of glucose levels in the body. This makes chayote a diabetic-friendly food.