Chayote Squash Strips Bakes with Oregano
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Chayote Squash Strips Bakes with Oregano
Ingredients
Chayote Squash
Oregano, dried leaves
(To enlarge the photo of the
baked chayote squash strips, click on the photos or link)
Preparation
When we preparing the baked chayote squash strips for a main meal, we use 2 chayote squash per person, and for a shack or side dish we use 1/2 to 1 chayote squash per person.
Thoroughly wash the chayote squash and split in half lengthwise. Then cut each half into six strips so that the strips are wider at the broader end of the squash half and narrower at the smaller end of the chayote squash half.
Hold the strips of each half together and carefully transfer them to an uncovered baking dish or pan. Arrange the strips in a fantail with spaces between each strip, and sprinkle on some oregano, as shown in the photo.
Bake in either a conventional oven at 350 degrees F., or in a microwave oven until the strips begin the shrivel on the cut surfaces and the skin is tender.
Serve with a large tossed salad as a meal, or just eat them as finger food. Enjoy!
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The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!
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