Mexican Squash with Yogurt Dip

By mkuchel

Recipe courtesy Marcela Valladolid

Ingredients

• 5 cups water
• 1/2 teaspoon salt
• 1 pound (about 4) chayote squash, seeded and cut lengthwise into 8 wedges
• 1 green bell pepper, roughly chopped to yield 1 cup
• 1/2 avocado, pitted
• 1/4 teaspoon ground cumin
• 3/4 cup plain non-fat yogurt
• 1/4 cup low-fat mayonnaise
• Salt and freshly ground black pepper

Details

Servings 4
Preparation time 8mins
Cooking time 18mins
Adapted from foodnetwork.com

Preparation

Step 1

In a medium saucepan, bring the water and salt to a boil over medium-high heat. Add the squash and cook until tender, about 10 minutes. Strain and set aside.

For the dip: In a food processor, blend the bell pepper, avocado, ground cumin, yogurt, and mayonnaise until smooth, about 1 minute. Season with salt and pepper, to taste.

Transfer to a serving bowl and let stand for 10 minutes to thicken.

Serve the dip with warm or room-temperature chayote squash.