My favorite chayote recipe is below.
Cut chayote in half, lengthwise along the thinner side. You should have two halves that will lie flat. One chayote provides two servings.
Boil or steam the halves until easily pierced with a fork. Do not pierce the skin, but test the flesh part with the fork.
Remove the seed halves, and scrape the flesh out of the skin, being careful not to break the skin. I suggest leaving about 1/8 inch of the flesh in the skin.
Mash the flesh with butter or margarine, adding salt, pepper and other spices to taste.
Stuff the skins with the mashed mixture. Some people like to sprinkle grated cheese on top. Don't be afraid to experiment, this stuff is cheap. Bake at 350 degrees until the top is lightly browned.