Chayote

I picked a couple a while ago at the garden, and finally got around to using them. I made them two ways, although only have a pic of the 2nd experiment. I basically sliced them in half, ate the seed raw (everything I read about them said the seed is super tasty, I thought it was ok, I think it is supposed to be eaten cooked). Anyway, slice in half, lay down flat, slice thinly. Ever recipe I saw called for peeling them, but I hate peeling things -- the skin is a little tough, but not that bad. Simmer/steam in liquid. The 1st try involved fennel, a little eggplant, 2 tomatoes, chayote, some white wine. 2nd was chayote, thyme, white wine. Throw everything in a pan, bring to a simmer, cover and steam for 10min or so. I liked the first a little more, I think the acid from the tomato helped. Glad I tried it.