Chayote, a gourdlike fruit also known as mirliton, has a mild flavor and texture similar to summer squash and does not have to be peeled. Kabocha is a medium-sized, flattened-turban-shaped squash with a rough skin that ranges in color from jade green to tan.

Judy Lockhart
Recipe by Cooking Light December 2005

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
6 servings (serving size: about 1 1/2 cups stew and 1 lime wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven over medium heat. Add onion; cook 4 minutes, stirring frequently. Add chayote, poblano, and garlic; cook for 4 minutes, stirring frequently. Add kabocha squash and next 7 ingredients (through oregano); bring to a boil. Reduce heat, and simmer for 1 hour or until vegetables are tender. Discard oregano sprigs. Stir in 1 teaspoon salt and black pepper. Ladle stew into individual bowls, and serve with lime wedges.

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Nutrition Facts

131 calories; calories from fat 25%; fat 3.7g; saturated fat 0.8g; mono fat 1.8g; poly fat 0.5g; protein 3g; carbohydrates 23.5g; fiber 4.7g; cholesterol 3mg; iron 1.3mg; sodium 704mg; calcium 67mg.
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