The only way I find chayotes edible and tasty is "chayotes rellenos".
Ingredients:
4 chayotes
3 spoonfuls of butter
4 spoonfuls of flour
3 spoonfuls of raisins
3 spoonfuls of chopped almonds
1 cup of milk
¼ teaspoonful of salt (be careful, could be a little bit less and you might ruin the whole thing)
1 teaspoonful of vanilla
2 yolks
1 cup of sugar
2 spoonfuls of cornflour (good for atole too)
5 spoonfuls of crushed cookies (Marías will do or any other cheap cookies, although a friend's mom uses some cinnamon)

Instructions:
Cut the chayotes in half (follow the line); boil them until they are soft and BE CAREFUL with the skin because you'll need it later; take the pulp out with a spoon or any other object that can do the task without damaging the skin; put it in a stew and add the milk, butter, sugar, salt, yolks and cornflour. When it gets creamy, add the almonds, vanilla and raisins. Get everything back into the chayote skin, sprinkle with the crushed cookies or cinnamon and bake for 20 minutes at 350 C.

It's easier than what it seems and it's also very tasty. Give it a try!
Source(s):
A friend's mom told me how to cook them because of me bugging her all the time with the chayotes rellenos. Here's a recipe in Spanish: http://www.juanperez.com/cocina/chayotes.html


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