I have several chayote (those oblong green things that look sort of like light green, slightly flattened avocados) and know that in Louisiana they are commonly cooked until tender and stuffed. Does anyone know of another good way to prepare them?
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.