Wash and dry chayote. Cut in half along crease, remove inner seed and cut each seeded half crossways into halves. Cut pieces into 1/4 inch thick slices.
In large skillet, melt on medium high heat:
1 Tablespoon coconut oil
2 cloves garlic, minced
1-2 Tablespoons ginger, minced
When ginger and garlic are golden, add chayote slices and cook, stirring till all pieces are coated with oil. Reduce heat slightly and cover, stirring occasionally for 10 minutes or till squash is translucent and crisp-tender. When chayote is nearly done cooking, add and stir in:
1/2 tsp. sea salt
Dash of ground black pepper
1/4 cup chopped walnuts.
Cook 5 more minutes, or till walnuts are golden. Remove from heat and add
1/4 cup chopped fresh parsley.
Delicious served with roasted chicken.