The valorization of by-products of fruits and vegetables for different food, pharma, and industrial purposes has gained much attention recently. Apart from the aerial fruits and vegetables, the bulb vegetables also have several consumption and processing patterns, due to which different parts of these vegetables are generated as waste streams. Implementing proper handling practices for these waste materials to recover valuable components is an area of research nowadays. Sesame edule, or Chayote, is widely accepted as a food valued for its nutritional and biological qualities. Chayote is an edible plant that is a member of the Cucurbitaceae, the family of gourds. The current chapter outlines the research on Chayote by-products’ pharmacological, nutritional, and phytochemical characteristics and suggests areas for future investigation. It also covers the many applications of Chayote in nutrition, as a helpful food ingredient, and in non-food sectors. While the ripe green-colored fruit is the most often eaten part of the plant, people can also eat unripe fruits, tender leaf shoots, tuberous roots, and mature seeds, which are generally considered waste products but are a valuable source of nutrients. Because they have therapeutic properties, Chayote plant shoots are deemed necessary for nutrition due to a wide range of phytochemicals. Though they have not yet been thoroughly studied as a nutraceutical, Chayote peels and seeds are known for their bioactive qualities and high ash, fiber, protein, and mineral contents. From an economic and environmental perspective, one crucial part of waste management can be the valorization of the underutilized Chayote by-products. Therefore, extracting and applying valuable chemicals from Chayote by-products is a major global scientific problem.