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Toss tender chayote squash and fresh basil leaves with a creamy almond butter sauce for an easy, healthy, and delicious low carb main dish. This recipe combines crisp vegetables with a zesty, savory sauce for a satisfying meal.

15 minutes

5-10 minutes

Ingredients:

2 cups Chayote squash

A handful Fresh basil leaves

2 tbsp Almond butter

1-2 tbsp Coconut oil

2 cloves Garlic (minced)

1 tsp Ginger (grated)

Juice of 1 Lime juice

As needed Water

To taste Salt

To taste Pepper

Instructions:

  1. Cut the chayote squash into thin slices. Chop the basil leaves. In a pan, heat coconut oil and sauté garlic and ginger until fragrant.
  2. Add the chayote slices to the pan and cook until tender but still slightly firm. Stir in almond butter, lime juice, water, salt, and pepper until well combined.
  3. Add the basil leaves and toss quickly to wilt them. Serve hot as a main dish or side.

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