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  • Chayote Squash “Picadillo” Posted May 29, 2012 | Tags: beef, chayote, dairy free, easy recipe, gluten free, grain free, Paleo, soy free

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    Most of you have seen chayotes at your local supermarket, but didn’t know what to do with them…don’t be afraid to try this lesser-known variety of squash, you might discover a new favorite!

    They have a very mild flavor, similar to the taste of a potato, with far fewer calories and carbohydrates. One cup of chayote has only 25 calories and it is  good source of Niacin, Vitamin B6, Pantothenic Acid, Magnesium and  Potassium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K,  Folate, Zinc, Copper and Manganese.

    Here are a few reasons to incorporate chayotes to your diet

     

    Ingredients:

    2 tbsp of cooking fat
    3 diced chayote squash
    1 lb of grass-fed ground beef
    1/2 onion, chopped
    1/2 bell pepper, sliced
    1 tbsp of pressed garlic
    1/2 tsp of celery seeds
    2 tsp of cumin
    2 tsp of oregano
    1/4 cup of chopped cilantro
    Salt to taste

    Preparation:

    • In a large saucepan saute the onions with the oil until tender.
    • Mix in the meat, bell pepper, garlic and spices; cook on medium heat until the meat is fully cooked.
    • Add  the chayote, cover and cook until tender
    • Add cilantro, stir and remove from heat

    Let sit for 5 minutes and serve

     

    Disclosure of Material Connection: The links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive a very small percentage. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

    11 Comments

    • Chayote Squash “Picadillo” | Paleo Digest May 30, 2012 at 3:43 pm

      […] blogs and sites on the web!Chayote Squash “Picadillo” My Pure Pantry / Posted on: May 29, 2012My Pure Pantry – Most of you have seen chayotes at your local supermarket, but didn’t know what to do […]

      Reply

    • Cassandra June 9, 2012 at 1:20 pm

      This will be my first experience with chayote squash. Do you have any tips to peel/prep it for dicing?

      Reply

      • Edible Harmony June 10, 2012 at 5:45 pm

        I don’t peel mine anymore, but, before i used to cut of the wrinkly ends and peel with a potato peeler

        Reply

    • Cuban Picadillo - Edible Harmony November 27, 2012 at 3:35 pm

      […] be like.  In Costa Rica, where I grew up, a picadillo is made with diced potatoes, plantain or chayotes,  mixed with ground or shredded beef or chicken.  In Spain it is more like a salad made with […]

      Reply

      • Bill O'Brien August 27, 2013 at 11:18 am

        I stay in Punta Uva during the cold months and have wondered about this squash. I will try it this winter.

        Reply

        • Edible Harmony August 30, 2013 at 11:51 pm

          In Costa Rica you often find it in soups like “Olla de Carne”, or in picadillos with sweet corn. Pura Vida!

          Reply

    • Stuffed Acorn Squash - Edible Harmony December 1, 2012 at 12:38 am

      […] other squash recipes try my roasted kobocha, chayote squash picadillo or sesame spaghetti […]

      Reply

    • Tomato Fennel Chicken - Edible Harmony June 23, 2013 at 10:09 pm

      […] other easy entrée recipes try my chayote beef stew, crock pot barbecue ribs, or sunchoke picadillo (you can replace sunchokes with kohlrabi, […]

      Reply

    • marla3206 September 27, 2013 at 11:06 pm

      You might want to wear gloves when you cut the chayote. The juice from this squash can be very drying and irritating to the skin.

      Reply

    • Kebab Koobideh - Edible Harmony April 6, 2014 at 1:45 am

      […] other ground recipes try my bolognese sauce, meatza, chayote squash picadillo, cabbage unrolled or shepherd’s […]

      Reply

    • Paleo Nut-Free School Lunches - Edible Harmony August 25, 2015 at 4:40 pm

      […] gelatin made with organic fresh-pressed grape juice and grass-fed unflavored beef gelatin, leftover chayote squash picadillo, tomatoes, snap peas, watermelon, and plantain […]

      Reply

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