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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:
- Cut the chayote squash into thin slices. Chop the basil leaves. In a pan, heat coconut oil and sauté garlic and ginger until fragrant.
- 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.
- Add the basil leaves and toss quickly to wilt them. Serve hot as a main dish or side.
