Recipe courtesy of Mary Sue Milliken and Susan Feniger
45 min
15 min
6 servings



Quarter the chayote and remove and discard the center seeds. Cut into 1/4-inch slices. Bring a large pot of salted water to a boil, add the chayote and boil for 5 minutes. Drain.

Heat the olive oil in a large skillet over moderate heat. Cook the onions until translucent, about 5 minutes. Then add the garlic and cook 1 to 2 minutes longer. Add the chayote, tomatoes and water. Bring to a simmer, cover and cook over low heat 10 minutes. Serve immediately.



Bean, Kale and Egg Stew

Recipe courtesy of Food Network Kitchen

Brunswick Stew

Recipe courtesy of Jamie Deen

Lamb Stew

Recipe courtesy of Food Network Kitchen

Mexican Fish Stew

Recipe courtesy of Food Network Kitchen

Chicken Stew

Recipe courtesy of Giada De Laurentiis

Stewed Chayote with Tomato and Epazote

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Chayote Salad

Recipe courtesy of Cheryl Smith

Chayote with Christophine Vinaigrette

Recipe courtesy of Jessica Harris

Stuffed Chayote Squash

Recipe courtesy of Curtis Aikens

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking