Saute chayote and onion in hot oil in a skillet 10 minutes or until tender. Add salt and pepper; cover and cook over medium heat 5 minutes. Serve immediately. Makes 2 to 3 servings. Note: You can find chili oil in the Oriental or oil section of your grocery store. For a handy substitution, saute squash in olive oil, and add 1/2 teaspoon hot sauce with salt and pepper. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1036 by Suzy Wert
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|Serving Size: 1 Serving (448g)|
|Recipe Makes: 1|
|Calories from Fat: 5 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 11.9mg||0 %|
|Potassium 602.8mg||16 %|
|Total Carbohydrate 26.6g||8 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 18.5g|
|Protein 4.2g||6 %|
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Calories per serving: 112
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