Chayote and Onions
Elevate your dinner with the vibrant simplicity of Chayote and Onions, a deliciously light and savory side dish that’s as versatile as it is nutritious. Featuring tender slices of chayote squash sautéed with caramelized onions and a hint of garlic, this recipe is a celebration of fresh, wholesome ingredients. A touch of olive oil and optional red pepper flakes add depth and a subtle kick, while a sprinkle of fresh parsley provides a bright, herbaceous finish. Perfectly cooked in just 30 minutes, this gluten-free, vegan-friendly dish pairs beautifully with grilled meats, fish, or a bowl of rice, making it an effortless addition to any meal.
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Recipe Information
Ingredients
- 2 medium chayote squash
- 1 large yellow onion
- 2 tablespoons olive oil
- 2 cloves garlic
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
- 2 tablespoons water
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Peel the chayote squash and remove the seeds. Slice each chayote into thin strips or half-moons, about 1/4-inch thick.
Peel and thinly slice the onion into half-moon shapes.
Peel and mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat.
Add the sliced onions and sauté for 3-4 minutes, stirring occasionally, until they begin to soften and turn translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the chayote slices to the skillet and toss to combine with the onions and garlic.
Sprinkle the salt, black pepper, and red pepper flakes (if using) over the vegetables.
Pour in the water, cover the skillet with a lid, and reduce the heat to medium-low.
Cook for 10-12 minutes, stirring occasionally, until the chayote is tender but not mushy. If needed, add a small splash of water to prevent sticking.
Once the chayote is cooked, remove the lid and let any remaining liquid evaporate for 1-2 minutes.
Taste and adjust seasoning if necessary.
Transfer the cooked chayote and onions to a serving dish and sprinkle with fresh parsley if desired.
Serve warm as a side dish to accompany grilled meats, fish, or rice.
Nutrition Facts
Calories |
399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1196 mg | 52% | |
| Total Carbohydrate | 34.4 g | 13% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 13.3 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 755 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
