They may be baked, steamed, stuffed, or saut?d. A 1-pound chayote will serve two or three. Scoop out and stuff for baking, or julienne or dice for use as a side vegetable, soup garnish, or a salsa ingredient.

Although they can be used raw, they are almost always blanched quickly to develop their flavor and brighten their color. They are most commonly available in the autumn or winter months. Its texture and flavor are similar to those of water chestnuts, cucumber and zucchini.