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Probably late to the party, but I thought I'd add this for future reference, and because I was curious as to what my How to Cook Everything Vegetarian cookbook had to say about chayote.
According to Mark Bittman, chayote cooks like a summer squash despite its looks. He has a recipe for sauteeing chayote or zucchini.
3 tbsp extra-virgin olive oil
1 tbsp minced garlic
2 medium zucchini or chayotes (which must be peeled and pitted) sliced
salt and pepper
2 tsp fresh lemon juice, or to taste
chopped parsley for garnish
1) Put the oil in a skillet over medium heat. When hot, add the garlic and cook until it sizzles, about a minute. Add the zucchini or chayote, sprinkle with salt and pepper, and cook, turning occasionally, until the pieces are tender, 10-15 minutes.
2) Just before serving, sprinkle with the lemon juice, then taste and adjust the seasoning; garnish and serve.
from How to Cook Everything Vegetarian, Mark Bittman
He has another recipe for summer squash and herbs in parchment that could also use chayote, in addition to a recipe for stuffed chayote. If you'd like to see either up here, just let me know.
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If I am not better, at least I am different. --Jean-Jacques Rousseau
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