Ingredients

• 16 ounces chayotes, split with seed removed
• 2 ounces olive oil
• 2 garlic cloves, minced
• 1/4 cup Spanish onion, finely diced
• 1/4 cup celery, finely diced
• 1/2 cup green bell pepper, diced
• 1/2 cup shiitake mushroom, chopped
• 1/2 cup tomatoes, peeeled and diced
• 4 sprigs parsley, chopped
• salt, to taste
• black pepper, to taste
• Tabasco sauce, to taste
• 2 ounces cheddar cheese, shredded
• 1 ounce parmesan cheese, grated

Instructions

1. Boil the chayote halves in salted water for approximately 10-15 minutes or until slightly tender, but not all the way cooked. Remove from water and set aside.

2. Heat oil in a large saute pan over medium-high heat. Add the garlic and saute or 1 minutes. Add the onion, celery, mushrooms and bell pepper and cook until the moisture has evaporated.

3. Turn the heat to low and add the tomatoes and parsley. Season with the salt, pepper and tabasco sauce. Let cool slightly.

4. Spoon the mixture into the squash halves and top with the cheeses.

5. Bake in a preheated 350degree oven until the filling is throughly heated and the squash is tender. Approximatly 20 minutes. Serve immidiately.