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Alisa Tanaka-Dodge: "This was a big hit at a church potluck and again…" Read More
8Ingredients
25Minutes
80Calories
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Ingredients
US|METRIC
2 SERVINGS
- 1 Tbsp. olive oil
- 1 clove garlic (minced)
- 1 chayote squash (cut into 1/2-inch strips)
- 1/2 tsp. salt
- ground black pepper (to taste)
- 1/2 tsp. white sugar
- 1/4 tsp. red pepper flakes (optional)
- 1 Tbsp. red wine vinegar
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NutritionView More
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80Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories80Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium590mg25% |
| Potassium85mg2% |
| Protein<1g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate4g1% |
| Dietary Fiber1g4% |
| Sugars2g |
| Vitamin A2% |
| Vitamin C10% |
| Calcium2% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Alisa Tanaka-Dodge 5 years ago
This was a big hit at a church potluck and again at home. Chayote squash stays crispy when cooked and lacks the bitter tastes that zucchini often has. Even the seeds taste good.