Here's my fav:
Roasted Chayote with garlic and roasted red pepper sauce
Cut Chayote in half, remove seed. (They only have one.) Place halves cut side up in roasting dish.
Brush with olive oil and whole, peeled garlic cloves, salt and pepper. Cover dish and cook at 300 for 1 hour. Meanwhile, combine small jar of roasted red peppers (drained and dried), sun dried tomatoes, dash of Tabasco and cup of sour cream in food processor, pureeing until smooth.
Serve sauce drizzled or spooned over chayote. Goes great with a good dark beer.