Stuffed Cho-Cho

• 3 large chayotes, each weighing about ¾ lb.
• 2 tablespoons vegetable oil

Boil the whole chayotes in salted water until tender, about 30 minutes. Remove from the saucepan, and when cool enough to handle, cut into halves lengthwise. Scoop out the pulp, including the edible seed, mash and set aside. Reserve the shells. Heat the oil in a frying pan and sauté the onion, garlic and beef for 15 minutes, stirring from time to time. Add the curry powder or hot pepper, and co