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INGREDIENTS

2 large chayote squash, halved lengthwise
2 Tbsp. olive oil, divided
½ cup red onion, chopped
1 clove garlic, minced
½ cup red bell pepper, diced
1 tsp. fresh jalapeño pepper, minced
½ cup cooked black beans, drained, warmed and slightly mashed
½ cup tomatoes, diced
½ cup white rice, cooked
Salt and freshly ground pepper
3 Tbsp. fresh cilantro, chopped
3/4 cup shredded Cheddar cheese

PREPARATION

• Preheat oven to 350 degrees.
• Place squash halves in a pot of cold salted water to cover and bring to a boil. Reduce the heat, cover and simmer for 15 minutes or until tender. Drain and set aside to cool.
• Scrape out the seeds and pulp from each chayote half, reserving the pulp and leaving about ¼ inch of skin on all sides. Set the shells aside to drain.
• Chop the pulp and let drain in a colander.
• Meanwhile, heat 1 tablespoon of oil in large sauté pan. Add the red onion, garlic, bell pepper and jalapeño and sauté just until tender.
• Stir in the reserved chayote pulp, beans, tomatoes and rice. Season to taste with salt and pepper. Let cook until the mixture is heated through, about 3 minutes. Stir in the cilantro and remove from heat.
• Brush the squash shells with the remaining tablespoon of oil and season on both sides with salt and pepper. Spoon an even amount of vegetable mix inside the squash shells and sprinkle each with an equal amount of cheese.
• Place the squash in shallow baking dish and bake, uncovered, for 20 to 25 minutes or until heated through. If desired, serve with salsa or green chile sauce.