Chayotes Relleno

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4 chayote squash, halved, seeded

2 tablespoons vegetable oil

1 onion, finely chopped

11/2 teaspoons salt

1/2 pound chopped mushrooms

2 garlic cloves, minced

2 jalapeno chilies, minced

1/2 teaspoon ground cumin

2 tomatoes, peeled, seeded chopped

1 to 2 tablespoons chopped epazote leaves or fresh oregano

1 cup dry bread crumbs

1/2 cup toasted almonds, chopped

1/2 cup grated Cotija or Parmesan cheese