Instructions: Had your fill of the ever-plentiful zucchini and yellow squashes? Then try another, perhaps lesser-known variety.

The chayote (pronounced "chi-OH-tay") differs from its summer siblings because of its large central seed and a somewhat thick, deeply ridged skin.

It takes longer to cook, too.

A chayote looks kind of like a pattypan squash. Its usually about the size and shape of a large pear - in fact, its sometimes called a vegetable pear - and it has a pale green skin with white flesh. Other names the chayote goes by include mirliton and christophene.

One cup of boiled or steamed unseasoned chayote squash contains just 38 too. Chayotes are cholesterol-free. - - TV FN demonstrations always 1)

peel, and 2) wash well. The squash feels sticky after it is peeled. Feniger of "Too Hot Tamales" makes "rinsing the skin" a "gotta to it" issue.

NOTES :

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