Makes 6 servings. 
Ingredients 
6 small chayote (christophine) squash, cut in half lengthwise
1 cup low-fat cheddar cheese, shredded 
1/4 teaspoon salt 
1 tablespoon margarine 
1/2 cup plain breadcrumbs 
Directions 
<ul>
 <li>Wash chayotes and bring to a boil in 2 quarts of water. Cover and simmer over moderate heat for about 1 hour or until fork-tender. </li>
 <li>Preheat oven to 350 degrees. </li>
 <li>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. </li>
 <li>Immediately mash pulp and mix with cheese, salt and margarine. </li>
 <li>Stuff shells with mixture, and sprinkle with breadcrumbs. </li>
 <li>Bake for 30 minutes. Serve warm. </li>
</ul>
Nutrition information 
Serving size: 2 chayote halves. Amount per serving: 129 calories; 6g total fat (2g saturated fat), 276mg sodium. 
Source: <a href="https://healthyeating.nhlbi.nih.gov/recipedetail.aspx?cId=0&amp;rId=271" target="_blank">National Heart, Lung, and Blood Institute </a>

Chayotes stuffed with cheese