Chayote

Preparation: None – peeling is optional.
Cook method:

  • Saute, 2-3 minutes
  • Boil, 2-3 minutes
  • Serve raw
  • Can be roasted in a casserole. Roasting chayote alone causes the noodles to deflate and become less pasta-like.

Storage: Seal in an airtight container over paper towels or napkins, lasts up to 5 days in the refrigerator, shouldn’t be frozen.
Best Blade for Spiralizing: Blade A, B, C
Best Dish to Make: Pasta, Rice, Noodles, Soups

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 How to Spiralize Chayote

Go back to the list of spiralizable vegetables and fruits.