2 medium chayote
1 Tablespoon olive oil
1-2 teaspoons dried herbs
pinch of salt, if desired
Preheat oven to 375 degrees.
The skin is edible, but if it has thorns or
seems thick, peel it before cutting.
Slice in half
along the seam and remove the seed if it is large.
Chop into bite-sized pieces. Toss with
oil and herbs.
Do not use the salt until after it is
cooked and you have tasted it.
Bake 30-45 minutes on cookie sheets or
in baking pans, shaking occasionally.
be lightly browned and tender.
Serve hot or at room temperature.