Chayote squash is having its day within the solar as of late, but it surely’s been used for hundreds of years in Latin American cooking and baking. The chayote squash (also called mirliton squash) is a mild-tasting, comparatively low carb, and versatile fruit with an excellent dose of vitamin C. Due to its hardness, you’ll undoubtedly wish to eat it cooked, however the finish end result can be price it: a young however barely crisp fruit that bears a resemblance to pear or jicama and that takes on the actual flavors of any recipe—candy or savory.
Observe: there’s somewhat additional prep concerned with chayote, however we expect the extra jiffy are effectively definitely worth the roughly 50 grams of carbs spared (full recipe).
Time Within the Kitchen: 20 minutes
- 5 cups chayote squash
- 1 tbsp cream of tartar
- 5 tsp cinnamon
- 1 tbsp lemon juice
- half of cup Swerve (or equal of favourite sugar-free sweetener (e.g. monk fruit, and many others.)
Preheat oven 350 ºF/175 ºC
Prep the squash. (This video has an excellent rundown of the method.) In a nutshell, lower the highest inch off the fruit and let the liquid bubble up on the uncovered flesh of the fruit. Rub the lower high piece over the uncovered space for a full minute to attract up and out extra liquid. It will create a froth as pictured. After the total minute, wipe off this froth with a clear paper towel. (Though the liquid/froth is totally secure, it could trigger a light tingly feeling in the event you get it in your fingers.)
Minimize the fruit in half and take away the seed, together with the white flesh instantly round it.
Minimize squash into 1/four inch slices.
Place in pot together with cinnamon, arrowroot or cream of tartar, lemon juice and sweenter. Cook dinner over medium warmth for about 10 minutes in order that the squash begins to turn out to be tender.
Pour into ramekins.
Put all of the crumble topping substances right into a meals processor and pulse till the butter is effectively integrated and it appears good and crumbly.
Pour over high of squash.
Bake 30 minutes (or 45 minutes if baking as an Eight-inch pie)
Dietary Data (per serving)
- Energy: 345
- Internet Carbs: Eight grams
- Fats: 28 grams
- Protein: 12 grams