When doing research for this post I looked up photos of chayote. I had no idea there were so many types. I had only seen the light green one which is first photo on this page.
How to prepare link: http://thelatinkitchen.com/how/technique/a/how-prepare-chayote
I made this recipe and it needs to be changed. See changes below.
Cooking method needs to be changed. 1 TBSP olive oil is not enough. The amount of time needs to be longer and I put a lid over the squash to steam it to make it softer. Stayed hard too long. I cut the salt and sugar by half. 1/2 inch slices too big and takes too long to cook. 1/3 inch slices better. Good taste.