Cajun Baked Shrimp and Chayote Casserole

4 Chayote squash
4 or 5 pieces of garlic, minced
1 small chopped onion
1/2 cup chopped celery
1 bunch of chopped green onions
1/2 cup chopped green peppers
olive oil or butter or margarine
2 tsp oregano
salt and pepper to taste
4 tsp thyme
2 or 3 bay leaves
1 cup grated Romano cheese
1 cup bread crumbs (Italian Progresso is best)
1 or more pounds of peeled fresh shrimp, cut up

Directions:
Boil the Chayotes until they are tender, but not squishy. Then peel them, removing the seeds. Chop up the seeds and the squash. The seeds have a wonderful spicy flavor that will add to this casserole. Save the water you boiled the squash in, for later.

Saute the onions, garlic, green peppers and celery until they are limp in the oil and add the shrimp. Now add the squash, spices then add about 3/4 cups bread crumbs and 3/4 cup cheese. Mix well and add some of the water you cooked the squash in. This will loosen up the dressing.

Place this all in a baking dish Sprinkle with rest of the cheese and bread crumbs and put small pieces of butter or margarine on through out the top.

Bake it at 375 degrees for 30 minutes or until it gets bubbly. Then brown it under the broiler. This can be made in advance and frozen before baking or after baking to save the leftovers.