Rinse the chayote under cold water
Peel the skin with a vegetable peeler or knife
Cut the chayote in half lengthwise
Remove the seed if desired
Slice, dice, or grate as needed
Use raw in salads or slaws
Boil until tender for soups or side dishes
Steam until soft for a mild texture
Sauté with oil, garlic, or spices
Roast with seasoning until browned
Stuff and bake if using larger pieces