1 1/2 c fresh bread crumbs -- finely

2 1/2 c Muenster cheese -- finely

1 egg -- lightly beaten 2 ts garlic -- finely minced 1/4 c scallions -- finely chopped 1/4 ts hot pepper flakes

2 Tb butter

Minutes (par-boil 10; prep 10; bake 20): - Split the chayotes lengthwise in half. Put them in a kettle of cold water= with salt to taste. Bring to a boil and let simmer about 10 minutes. Do not= overcook or the vegetable will become mushy. Drain and run briefly under= cold water. Drain again. Using a spoon, scoop out the flesh and seeds of= each half, leaving a shell about 1/8-inch thick or slightly thicker. Set= the shells aside. Chop flesh and seeds fine. There should be about 1 cup. - When ready to cook, Preheat the oven to 425 degrees. In a mixing bowl, = combine the chopped pulp with 1 cup of bread crumbs, 2 cups of the cheese, = egg, garlic, scallions, pepper flakes, salt and pepper to taste. Use this= mixture to fill the chayote halves. Pile the filling up and smooth it over.= Combine the remaining 1/2 cup of cheese with the remaining 1/2 cup of bread= crumbs. Sprinkle the tops with the mixture, patting to help it adhere. Dot= the tops of each half with butter. Arrange the stuffed halves in a lightly= buttered baking dish and bake for 20 minutes. MasterCook [patH 01Se96]

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Columbus St., Charleston, S.C. "What's Cookin'" Section 1 Se 96 Nutr. Assoc.