Mexican Squash with Yogurt Dip
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 146
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 14
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 5
- Cholesterol
- 1
- Sodium
- 1223
- Total: 28 min
- Prep: 8 min
- Inactive: 10 min
- Cook: 10 min
Ingredients
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
Directions
- 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.
- 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.
- Transfer to a serving bowl and let stand for 10 minutes to thicken.
- Serve the dip with warm or room-temperature chayote squash.