Chayote recipes are far and few between, mostly because this gourd's season comes and goes fairly quickly. When they are in season I like to keep my chayote recipes simple to maximize the chayote itself. Every part of the chayote is edible, from the root, to the fruit, to the leaf, to the seed. This is a basic chayote recipe with a lot of nice flavor. But you don't have to keep your chayote recipe basic. You can spruce it up by adding additional veggies, such as carrots or mushrooms. You can also spice things up with a hot pepper or two. If you're not familiar with chayote or have never cooked with it, you can think about cooking with it almost as if it were a squash. Keep in mind that the mild taste of chayote means that it will easily take on the flavors of other ingredients that it might be cooked with.