I have really come to appreciate the versatility of the chayote sqaush, which can be eaten cooked or raw. Also known as pear squash, it is an edible plant belonging to the gourd family Cucurbitaceae, along with melons, cucumbers and squash.
The fruit has a very mild flavor and does not need to be peeled. It can be boiled, stuffed, mashed, baked, fried or pickled. Look for fresh green fruits that are firm and without brown spots or signs of sprouting. Smaller ones will be more tender.
Preheat the oven to 400 degrees.
Wash and peel the chayote. Slice as thin and evenly as possible. Coat lightly with olive oil. Lightly salt (I also dusted with kelp).
Bake for 20-25 minutes, turning halfway through. Keep an eye on them to avoid burning.
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