Recipe courtesy of Marcela Valladolid
Episode: Healthy Mexican
Print
Mexican Squash with Yogurt Dip
Total:
28 min
Prep:
8 min
Inactive:
10 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
28 min
Prep:
8 min
Inactive:
10 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy

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.

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