Mexican Squash with Yogurt Dip

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5 cups water

1/2 teaspoon salt

1 pound (about 4) chayote squash, seeded and cut lengthwise into 8 wedges

Yogurt Dip:

1 green bell pepper, roughly chopped to yield 1 cup

1/2 avocado, pitted

1/4 teaspoon ground cumin

3/4 cup plain non-fat yogurt

1/4 cup low-fat mayonnaise

Salt and freshly ground black pepper