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1
Lay the chayotes on a work surface; cut them in half horizontally and pit them.
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2
Bring a large pot of lightly salted water to a boil.
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3
Add the chayotes and cook over high heat until just tender, about 15 minutes.
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4
Drain and let cool slightly.
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5
Using a melon baller or small spoon, scoop out the center of the chayotes, leaving a 1/4-inch shell.
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6
Transfer the shells to a large baking dish.
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7
Finely chop the flesh.
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8
In a small pitcher, whisk the milk with the flour until smooth.
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9
Melt the butter in a large skillet.
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10
Add the bacon and cook over moderate heat, stirring, until crisp, about 3 minutes.
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11
Add the onion and garlic and cook, stirring, until softened, about 4 minutes.
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12
Whisk the milk again and add it to the skillet.
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13
Cook over moderate heat, stirring, until the sauce thickens, about 1 minute.
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14
Add the chopped chayote and cook over moderate heat, stirring often, until the excess liquid evaporates, 7 to 8 minutes.
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15
Add half of the cheese and the parsley and season with salt and pepper.
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16
Season the chayote shells with salt and pepper.
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17
Mound the filling in the shells and sprinkle with the remaining cheese.
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18
Transfer the stuffed chayotes to a baking sheet.
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19
Preheat the oven to 450.
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20
Bake the stuffed chayotes for about 25 minutes, or until golden and bubbling.
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21
Let stand for 10 minutes before serving.
