We call chayote as sayote in our local dialect. We used to cook it almost every week. Sometimes we slices it into cubes and saute it and then add with some eggs. We can also cook it with sardines.
Personally, I haven't tried cooking it through steaming, but I tried eating it fresh.
The color of our chayote here is light green while yours is dark green.
We have also light green but for smaller version 😊
Ah I see. Here small and big ones are light green.