Recipe information
Yield
Makes 6 Servings
Ingredients
2
tablespoons (1/4 stick) butter
2
large chayote squash, peeled, halved lengthwise, pitted, thinly sliced
2
tablespoons chopped fresh parsley, divided
3
garlic cloves, chopped
2
green onions, thinly sliced
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Preparation
Melt butter in heavy large skillet over medium-high heat. Add chayote, 1 tablespoon parsley, and garlic. Sauté until chayote is crisp-tender, about 3 minutes. Stir in green onions. Transfer to bowl; sprinkle with 1 tablespoon parsley.