Mexican Squash with Yogurt Dip
Ingredients
- 5 cups water
- 1/2 teaspoon salt
- 1 pound (about 4) chayote squash, seeded and cut lengthwise into 8 wedges
- 1 green bell pepper, roughly chopped to yield 1 cup
- 1/2 avocado, pitted
- 1/4 teaspoon ground cumin
- 3/4 cup plain non-fat yogurt
- 1/4 cup low-fat mayonnaise
- Salt and freshly ground black pepper
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