Serves 8

• 4 chayote squash

• 3 tbs olive oil

• 4 shallots, thinly sliced 

• 2 cloves garlic, minced

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• Chopped chives, parsley, and/or grated Parmesan cheese, garnish (optional)

1. Slice each squash in half lengthwise and scoop out the seeds. Place squash on a cutting board, cut-side down, and slice thinly. 
2. Heat olive oil in a large skillet or wok over medium heat. Add the sliced shallots and cook for about 5 minutes, or until they are tender and beginning to brown. Add the garlic and continue to cook for 1 minute longer.
3. Add the sliced chayote squash to the skillet and continue to cook, tossing often, for 3 to 5 minutes, or until crisp-tender. Season with salt and pepper.
4. Serve the chayote squash with a garnish of fresh herbs and/or Parmesan cheese, if desired.

Calories: 86; Fat: 5g; Cholesterol: 11mg; Sodium: 77mg; Carbohydrate: 10g; Fiber: 5g; Sugars: 4g; Protein: 1g; Vitamin C: 13mg; Calcium: 29mg; Iron: 1mg; Potassium: 307mg