Stewed Chayote
Savor the comforting warmth of Stewed Chayote, a vibrant, veggie-packed dish that’s as nutritious as it is flavorful. This recipe transforms tender chayote squash into a hearty, savory stew infused with the rich flavors of sautéed onions, garlic, and juicy tomatoes. A perfectly balanced blend of earthy spices like cumin, paprika, and oregano pairs beautifully with the gentle sweetness of the chayote, all simmered in a fragrant vegetable broth. With a finishing touch of fresh cilantro, this dish is perfect as a light main over steamed rice or a flavorful side. Quick to prepare and bursting with wholesome ingredients, Stewed Chayote offers a delicious way to explore this versatile and underappreciated squash. Perfect for weeknight dinners or meal prep, it’s vegan, gluten-free, and a must-add to your recipe collection!
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Recipe Information
Ingredients
- 4 whole chayote squash
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic
- 2 medium tomatoes
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- 0.5 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro
Instructions
Peel the chayote squash, slice them in half, and remove the seeds. Cut the chayote into thin slices or small cubes, depending on your preference.
Dice the onion and tomatoes, and finely mince the garlic cloves.
Heat the olive oil in a large skillet or pot over medium heat.
Sauté the diced onion in the olive oil until translucent, about 3-4 minutes.
Add the minced garlic to the skillet and cook for another 1-2 minutes, stirring frequently to prevent burning.
Stir in the diced tomatoes and cook until they soften and release their juices, about 5 minutes.
Add the chopped chayote to the skillet and stir to combine with the tomato mixture.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Add the cumin, paprika, oregano, salt, and black pepper. Stir to incorporate the spices evenly.
Reduce the heat to low, cover the skillet or pot, and let the chayote simmer for 20-25 minutes, or until the chayote is tender but not mushy.
Taste and adjust seasoning if needed.
Garnish with freshly chopped cilantro before serving.
Serve warm as a side dish or over steamed rice for a complete meal.
Nutrition Facts
Calories |
707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3520 mg | 153% | |
| Total Carbohydrate | 90.9 g | 33% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 32.0 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2725 mg | 58% | |
*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.
