1. |
Preheat oven 350 °F (175 °C). |
2. |
Using a mandolin with medium thickness setting, slice the chayotes. |
3. |
Add the chayotes, lemon juice, 3/4 cup of the sweetener, 1/2 the cinnamon, and nutmeg to the pot. Cover and cook over medium heat for 15-20 minutes. Stir occasionally. |
4. |
Add the squash (try not to add to much liquid) to a 8x8 baking dish. Bake for 45 minutes, stirring every 15 minutes. |
5. |
While the squash is baking, make the crisp topping. Combine the flour, almonds, walnuts, remaining sweetener and cinnamon, vanilla, salt and coconut oil. |
6. |
After 45 minutes add the topping and bake for another 20 minutes. Enjoy. |