STUFFED CHAYOTES

1 chayote, washed very well and cut in half
1 tbs olive oil
½ onion or shallot, finely chopped
½ bell pepper, finely chopped
1 garlic clove, finely chopped
2 piquillo peppers, chopped
1 tbs capers
4-5 grape tomatoes, chopped
1 tbs goat cheese
2 tbs parmesan cheese
1 tbs almonds, lightly toasted
Salt and Freshly Cracked black pepper

In a medium sized pot filled with salted water, place the chayote halfs and boil until the flesh is fork-tender just like a potato. This should take about 20 minutes. When you check for doneness, do not prick on the side of the skin, only thru the side of the flesh. When they’re done, take them out of the water using a slotted spoon or a “spider” and allow them to cool.
Meanwhile, in a medium skillet over medium high heat add the oil, onion/shallot, garlic and bell pepper and sauté until they’ve softened. Add the piquillo peppers, capers and grape tomatoes and mix together and cook lightly so they release some of their juices until they become one with the onions/peppers mix. Season with salt and pepper. Turn off the heat and set aside.
Carefully take the chayote halves and scoop out as much flesh as you can using a spoon. I guess a grapefruit spoon would work great, but I do not have one. Try not to disturb the shell/skin. Set the shells aside while we work with the flesh.
In a bowl mix together the flesh we just took out, the mix in the skillet, goat cheese and almonds. Mix together by mashing everything with a fork or a potato masher.
Pre-heat toaster oven to 350° F.
Refill the chayote skin shells with the mixture and sprinkle the Parmesan cheese on top.
Bake for about 20 minutes or until the top is crusty and golden brown.