My dear friend and co-moderator, Gracie, on the Low Carb Diets forum told me about chayote squash and I had to try it. It makes a great apple sub for cobblers and crunches. Yum! 8+d
1 chayote squash (about 12 oz)*
1/8 cup granular erythritol
1 teaspoon Fiberfit Liquid
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup melted salted butter
1 tablespoon + 1 teaspoon granular erythritol
1/2 teaspoon vanilla
1/4 teaspoon salt
1/8 cup coconut flour
1/2 cup coarsely chopped walnuts
Cut squash into approx. 1/2″ cubes. (I didn’t peel mine, but you can if you want.) Put in 7″ square microwavable dish. Add next 4 ingredients. Mix well; cover and microwave on high for 3 minutes.
Meanwhile, in a small bowl, mix remaining ingredients (starting with melted butter) in the order listed. When the squash is finished cooking, stir it, then sprinkle the crunch mixture over the top. Microwave uncovered for 5 minutes. Let sit for at least 10 minutes.
You can eat this warm or let it cool completely. It would be great with a dab of real whipped cream on top!
The entire recipe contains about 12 net carbs. It makes 4 small servings or 2 large ones.
Chayote squash is green and looks similar to a large pear. I found mine at Walmart.