Chayote (also known as sayote, chow-chow, mirliton, vegetable pear) is a gourd and a member of the melon, cucumber, squash family. Costa Rica is the major producer of this vegetable and exports it worldwide. Like its relatives, chayote is a light and watery fruit/vegetable(?).
I am most familiar with Chayote Relleno, a popular dish in Puerto Rican kitchens. There, the vegetable is boiled, halved, stuffed with picadillo*, covered with cheese and some condensed milk and baked in the oven.
But you know me…I like to shake it up a bit.
So, I made a chayote stew, chopping up par-boiled chayote and sauteing it with the picadillo, garbanzos and chopped tomatoes. Rice is the typical accompaniment to this type of dish.
And if you really know me, you know I love pasta…so here is a Chayote-Chorizo-Shrimp-Saffron-Spaghetti.
Ingredients/Method: shrimp, spaghetti, chopped chayote, minced chorizo, pimento, minced garlic, culinary broth, olive oil, saffron, capers, chopped parsley, lemon, S+P.
* Season shrimp with a drizzle of olive oil and S+P and place in hot skillet without moving for a couple of minutes, turn shrimp till other side picks up color, and remove from the pan. (Whole process is 3-4 minutes.)
• Saute small amount of minced chorizo (about 1-2 tbl…it’s just for flavor), add chopped chayote with garlic and cook till tender. Liberally add S+P.
• Heat culinary broth with a few saffron threads and add that and the wine to the pan. Note: about 1/2-1 cup depending on how many you’re cooking for. Add pimentos and capers to taste. Allow flavors to meld and reduce some of the liquid. Add shrimp and a handful of chopped parsley. Remove from heat.
• As a finishing touch once this has been tossed with spaghetti, squeeze a fresh lemon over the dish.
The interesting thing about chayote is that it is very adaptable. It’s not something I’ve used often, but I might start experimenting with it. If you google “chayote”, you’ll come up with a ton of recipes using them with eggs, fish, stewed, fried, etc. Check out Ben’s chayote casserole at What’s Cooking.
It’s even the basis for some desserts. So, maybe, next time you’re thinking about what to make for dessert…you might think squash. I wonder how many happy faces there would be around the table. 
*Recipe is for a picadillo stuffing includes 2 ingredients (cornbread and prunes) that are not traditional in picadillo recipes. Just leave them out.
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I’ve never been a big fan of chayotes, but those two pictures are really making me rethink chayote… Thanks for the shoutout!
I get it. It’s taken me a long time to warm up to them but they are really very versatile.
I love Chayote to, it’s so versatile, my friends mother from “El Salvador” taught me to make “Guiso de Chayote” that can be cooked with meat. Most of the time it’s in soups though (when my mother makes Mexican food), I also like to stir fry it.
My Tata (Spanish-Cuban grandmother) likes to steam them and serve them steamed with “Mojo de Ajo” (garlic citrus sauce) the giant chayote’s with spines is what she usually uses when she does this though.
Heck I bet it would also be good cooked in “Almibar” served with cream cheese
Hi Joan, I’ve grilled Chayote and that’s about the extent of my experience. I think it is a most enjoyable vege though. Your stew looks delicious as does the pasta… as always your photos are over the top.
Thanks for the photo compliment. I wish Foodgawker and Tastespotting agreed with you.
I’ve never tried chayote before Joan and I’m not sure I’ve seen it floating around the food markets in Sydney. I think I prefer your version with the garbanzos…Great pics too!
Definitely a new food for me Joan. Now that I am aware of it I will probably see it at our local Choices.
I’m definitely interested to try the chayote, these are excellent dishes!
As a child i ran when it was served just as gumbo…Now I have gotten to appreciate it and the last time I made it was in a salad….I am still running away from gumbo….maybe you can change my mind…
I’d like to hear how you used it in a salad.
I’ve never tried chayote before!!!
I have to try it soon.
I can’t believe it
I’m surprised…is that not something they use in Colombia?
Mmmm I love to stumble upon good recipes. Thanks Joan! Where I’m we call Chayote, “Christophene” and we eat it with other steamed veggies or add them to beef/lamb stews where they just soak up all the flavor!
It’s a new one to me Joan.
This looks really delicious, Joan. I’ve only had chayote once (in a restaurant). I’ll have to see if they carry it at the ethnic market near me.
Very interesting vegetable and so versatile.
Well Chayote is certainly a new to me food. I have seen it in the grocery store many times, but have never felt like picking one up – but this dish makes me think I should someday!
Thanks for sharing this wonderful recipe.
Thanks for these ideas, my daughter is very curious about unusual produce and we could definitely explore chayote with your recipes.
Tamara at BuzzFood
Mija. 1st, been missing you. 2. loooooooooooooooooove the new look! 3. did i say i looooove the new look! 4. I love chyote! I eat it quite a bit, but have a hard time finding it here. I simply boil it, add olive oil, s/p, and balsamic. yum! great side veg. i’ve stuffed it with fish also. good to see you again. i was breaking!
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