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Mexican Squash with Yogurt Dip

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  • Level: Easy
  • Total: 28 min
  • Prep: 8 min
  • Inactive: 10 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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5 cups water

1/2 teaspoon salt

1 pound (about 4) chayote squash, seeded and cut lengthwise into 8 wedges

Yogurt Dip:

1 green bell pepper, roughly chopped to yield 1 cup

1/2 avocado, pitted

1/4 teaspoon ground cumin

3/4 cup plain non-fat yogurt

1/4 cup low-fat mayonnaise

Salt and freshly ground black pepper


  1. In a medium saucepan, bring the water and salt to a boil over medium-high heat. Add the squash and cook until tender, about 10 minutes. Strain and set aside.
  2. For the dip: In a food processor, blend the bell pepper, avocado, ground cumin, yogurt, and mayonnaise until smooth, about 1 minute. Season with salt and pepper, to taste.
  3. Transfer to a serving bowl and let stand for 10 minutes to thicken.
  4. Serve the dip with warm or room-temperature chayote squash.