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Chayote pears have mild sweet taste and crispy texture, the character which makes them suitable in the preparation of raw salads, and slaws. To prepare, wash chayote thoroughly in cold running water just before cooking.
2 chayote squash. 2 tablespoons butter. 3 tablespoons granular Splenda or equivalent liquid Splenda. 1/2 teaspoon blackstrap molasses. 1 tablespoon lemon juice *. 1 teaspoon cinnamon. Peel the chayote, cut lengthwise into quarters and remove the seed. Slice the squash in bite-size pieces. Place the chayote in a casserole dish with a lid. Cover and microwave on HIGH 6-7 minutes or until very tender.