Slice the chayote in half lengthways and remove the center seed.
Place the chayote halves in a saucepan of simmering water and cook for 20 minutes until the chayote is soft and tender.
Remove the chayotes from the saucepan, drain and allow to cool slightly so you can handle them.
Remove the insides, leaving a small skin, with a spoon and chop.
In a small skillet, heat the olive oil on a medium heat and add the onion. Cook for 5-8 minutes until soft.
Add the minced garlic and cook for a further 2 minutes.
Stir in the spices and cook for 1 minute.
Add the cooked chayote and cook for 3-5 minutes, stirring to ensure that all the ingredients are mixed well.
Preheat the oven to 200C/400F degrees.
Spoon the spicy chayote mixture into the chayote shells and spread evenly.
Sprinkle the cheese over the top of the filled chayotes and place them in a baking dish.
Bake for 25-30 minutes until the cheese is golden.