Garlic Butter Chayote

Serving Size  : 3    

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     chayote squash
     1/2         stick  butter
  1         tablespoon  minced garlic
  1           teaspoon  seasoned salt

Seed the chayote and cut into 1/4" slices, then cut in half to make them
more easy to handle.

Melt butter in skillet over medium high heat until butter begins to brown.
 Add garlic and stir for about 30 seconds.  Add chayote and seasoned salt.

Saute chayote until hot, if you like it still crunchy, or longer if you
prefer it softer.  Serve hot.

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Per Serving (excluding unknown items): 166 Calories; 17g Fat (83.0%
calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 41mg
Cholesterol; 612mg Sodium.  Exchanges: 0 Lean Meat; 1 Vegetable; 3 Fat; 0
Other Carbohydrates.

NOTES : Although chayote has no potato texture, the combination of the
        butter and chayote definitely hits a potato button in your mouth.
        I happened to be out of parmesan cheese at the time, or I'd have
        been very tempted to sprinkle some over the chayote just before
        serving.  I'm sure it would be awesome.