Chayotes Relleno

Ingredients:

4 chayotes, cut in half and seeded
2 teaspoons oil
1 small onion, finely chopped
salt, to taste
1 pint button mushrooms, chopped
2 cloves garlic, minced
2 jalapenos, minced
1/2 teaspoon cumin
2 tomatoes, seeded and chopped
1 tablespoon epazote or oregano
1/2 cup breadcrumbs
1/2 cup toasted almonds, chopped
1/2 cup vegan parmesan or pepperjack shreds

Boil the chayote in salted water for 15 minutes and set aside. Once they are cool enough to handle, scoop out the flesh and dice.

Cook onion in the oil and add the salt. Stir in the mushrooms and garlic and cook until the liquid has evaporated. Add the jalapenos and cumin and stir until aromatic and add the tomato, oregano, breadcrumbs, and chayote flesh. Remove from heat and stir in the almonds. Fill the chayote shells with the filling and bake 15 minutes at 350, sprinking with the cheese during the last 5 minutes of baking.