Caribbean Calabaza and Chayote
1 cup calabaza squash, cubed
2 chayote squash, diced
2 anaheim peppers, diced
1/2 cup red bell pepper, diced
2 cloves garlic, diced
1 medium green plantain, sliced
1 cup onion, chopped
2 tbsps. olive oil
1 tsp. salt
1 cup orange juice
1 tsp. cumin seed
1 tsp. oregano, ground
1 tsp. black pepper
Warm the olive oil in a large dutch oven.
Add the onion and cook until translucent.
Then add each of the vegetables at 2 minute intervals starting with the green
plantains, calabaza, chayote, Anaheim chile and red pepper.
Stir well without crushing any of the vegetables.
Season with garlic, oregano, cumin, black pepper and salt.
Moisten the mixture with the orange juice.
Simmer for 5 minutes or until tender.
Makes 6 servings.
Calories 139, Fat 5 g, Protein 2 g, Carbohydrates 24 g, Fiber 3 g, Cholesterol 0
mg, Sodium 399 mg.