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Wednesday, January 11, 2012

Mexican Squash with Yogurt Dip - featured recipe

So here is another one from my new find at food network, Marcela ( she is adorable). It is a simple snack she had growing up in mexico, something she makes for her son all the time; so naturally I have to try it! I'll be making this one tomorrow - and I'll let you know how it goes. But it's simple, found the ingredients at my local Maceys, and healthy...WARNING does contain dairy.


  • 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


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

Side note*** made this today with friends and was suprised how yummy and easy it was.
The Dip: it was mild and tasty. Would be a great spread for a sandwich or wrap (BLT would be awesome) you could also add some vinegar to make a simple salad dressing or you could mix it with beans for a simple snack, etc. It would mix in with salsa for a simple quacamole, be great drizzled on some asada tacos, or as a dip for some quesadillas.
The Chayote: it tastes a bit like zucchini only it is firm without all the seeds. I look forward to adding this to my veggie trays. I think it was pretty good raw too. Warning, the squash leaves a film on your fingers.. I used a little lemon juice and a towel and it came right off.

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