Roasted Cho Cho (Chayote)
Paleo, gluten free, vegan roasted chayote, a slightly sweet and utterly delicious squash
Servings 2 servings
- 2 chayotes
- 2 tsp of dried thyme
- 1 tsp of garlic
- ¼ tsp himalayan pink salt
- ½ tsp of onion powder
- ½ tsp of black pepper
- spring onions to garnish optional
- Coconut oil
Preheat the oven at 190 degrees celsius or gas mark 5 and line a large roasting pan with parchment paper.
Using a paring knife, proceed to cut each chayote in half and remove the seed. Then cut the pulp into thin slices and put them in a large mixing bowl.
Prepare the dry rub by combining all of the herbs together in a separate bowl.
Pour a small amount of coconut oil into washed hands and massage the oil into the slices, remember not to use too much in fear of over saturating the cho cho.
Follow up by rubbing the spices into the lubricated chayote, ensuring each slice is coated with seasoning.
Evenly distribute the cho cho onto the pan being careful not to overcrowd use two pans if one isn't suffice add some of the optional spring onions and leave the rest to garnish.
Roast for 40 minutes or until crisp and golden, be sure to turn over half way through.
Calories: 55kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Sodium: 295mg | Potassium: 183mg | Fiber: 3g | Sugar: 2g | Vitamin A: 38IU | Vitamin C: 11mg | Calcium: 41mg | Iron: 2mg