Chayotes Stuffed With Cheese

• 6 small chayote squash (christophine), cut in half, lengthwise

• 2 quarts water

• 1 C low-fat cheddar cheese, shredded

• ¼ tsp salt

• 1 Tbsp margarine

• ½ C plain breadcrumbs

Directions

• 1

  Wash chayotes and bring to a boil in water. Cover and simmer over moderate heat for about 1 hour, or until fork-tender.

• 2

  Preheat oven to 350 °F.

• 3

  Drain chayotes, and remove the cores and fibrous part under cores. Use a spoon to scoop out the pulp, being careful not to break the shells (leave shells about an eighth of an inch thick or slightly thicker). Place shells on a cookie sheet.

• 4

  Immediately mash pulp and mix with cheese, salt, and margarine.

• 5

  Stuff shells with the mixture, and sprinkle with breadcrumbs.

• 6

  Bake for 30 minutes.