[Desertthorn]

3 chayote squash
2 TB vegetable oil
1 onion, finely chopped
3/4 lb.chorizo
2 cloves garlic, minced
1 jalapeno , seeded and minced
3 tomatoes, peeled, seeded and chopped
1/4 tsp dried oregano
1/4 tsp cumin
1/2 cup grated parmesan cheese

Directions
Cut the chayote in half lengthwise and remove the seed. Cook the squash in lightly salted water to cover until tender-crisp, about 25 minutes. Drain and scoop out most of the flesh, leaving a 1/4 inch shell. Set shells aside and chop flesh.
Preheat oven to 350 degrees. Heat the oil in a skillet and saute the onion until it is soft. Add the chorizo, garlic and jalapenos, and cook over medium heat until the meat
is cooked. Add the tomatoes, oregano, cumin, and reserved chayote flesh. Combine well. Pile the mixture into the reserved chayote shells. Sprinkle with cheese. Set in baking dish and bake 15 to 20 minutes.