Ingredients:

6 small chayotes (christophine), cut in half, lengthwise
2 quarts water
1 cup low fat cheddar cheese, shredded
1/4 teaspoon salt
1 tablespoon margarine
1/2 cup plain bread crumbs

Methods:

1. Wash chayotes and bring to a boil in water. Cover and boil at moderate heat for about 1 hour or until fork-tender.
2. Preheat oven to 350° F.
3. Drain chayotes, remove cores and fibrous part under cores. Scoop out pulp, being careful not to break shells. Place shells on cookie sheet.
4. Immediately mash pulp and mix with cheese, salt, and margarine.
5. Stuff shells with the mixture. Sprinkle with bread crumbs.
6. Bake for 30 minutes.