Garlic Chayote and Edamame Skillet

I wanted to create a side dish that was a little different from the usual low-carb choices like riced cauliflower or salad. While those options certainly have their place, sometimes we all want something warm, hearty, and satisfying that still supports healthier blood sugar goals. Combining chayote and edamame created a dish with great texture, good fiber, and added protein while keeping carbohydrates lower than many traditional side dishes.

Chayote, also known as vegetable pear or mirliton, is a mild-flavored squash with a crisp texture that works well in many dishes. It can be eaten raw in salads or cooked in soups, stir-fries, casseroles, and baked dishes. Because of its mild taste, chayote easily absorbs the flavors of herbs, spices, and sauces, making it a very versatile vegetable for everyday meals.

One of the biggest benefits of chayote is that it is low in carbohydrates and calories while providing fiber, vitamin C, potassium, and antioxidants. This makes it a wonderful choice for those managing blood sugar, supporting heart health, or working toward healthy weight goals. Its high-water content also helps support hydration. Because of its texture and ability to take on flavors well, chayote can also be used as a lower-carb replacement for potatoes in soups, casseroles, fries, and mashed-style dishes.

Edamame are young, green soybeans harvested before they fully mature, and they are a nutrient-dense food that can be enjoyed steamed, boiled, or added to many dishes. Edamame is an excellent source of plant-based protein, fiber, and important nutrients such as folate, vitamin K, iron, magnesium, and potassium. Because it is high in protein and fiber, it can help support steady blood sugar levels, improve fullness, and aid in weight management. Edamame also contains antioxidants and heart-healthy compounds that may help reduce inflammation and support overall heart health, making it a great addition to a balanced diet.

Ingredients

• 2 medium chayote squash, peeled and diced

• 1 cup shelled edamame (I used a bag of frozen Edamame)

• 1 tablespoon olive oil or avocado oil

• 2 cloves garlic, minced

• ¼ cup diced onion

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ¼ teaspoon paprika (optional)

• 1 tablespoon lemon juice

• 1 tablespoon chopped parsley or cilantro

• 1 tablespoon of Teriyaki sauce

Instructions

1. Heat oil in a large skillet over medium heat.

2. Add onion and cook for 3–4 minutes until softened.

3. Add garlic and cook for 30 seconds.

4. Add diced chayote and sauté for 8–10 minutes, stirring occasionally, until tender-crisp.

5. Stir in the edamame, salt, pepper, and paprika and Teriyaki sauce

6. Cook another 3–4 minutes until everything is heated through.

7. Remove from heat and stir in lemon juice and fresh herbs.

When I made this recipe for the first time, I found that the Chayote and Edamame were a bit firmer than I liked. Try boiling both the Chayote and Edamame in 1 cup of vegetable or chicken broth for 8-10 minutes before continuing with the above recipe. Another option it to add 2 tablespoons of water to the prepared dish, cover and let simmer for 10 minutes. Either way the texture is much better.

Servings

Makes about 4 servings.

Approximate Nutrition (per serving)

• Calories: 110

• Carbs: 11-13 g

• Fiber: 5-6 g

• Net Carbs: 6-8 g

• Protein: 6-7 g

📖 Psalm 34:8

“Taste and see that the Lord is good; blessed is the one who takes refuge in Him.”