Step 1

Boil the whole chayote with enough water to cover them.

Step 2

Cook the chayote squash for about 25 to 30 minutes. They should still be firm but cooked through.

Step 3

Allow the chayote squash to cool for about 10-15 minutes. Using gloves, peel and slice the cooled chayote into 1/4-inch slices.

Step 4

Place the chayote slices into a medium-sized bowl.

Step 5

To the chayote, add the cinnamon powder, ginger powder, nutmeg powder, spices, granulated sugar substitute, cream of tartar, and lemon juice. Combine well.

Step 6

In a medium-sized non-stick pan over medium heat, melt the butter, add the prepared chayote, and cook until it starts caramelizing.

Step 7

Serve hot, warm, or cold.

Step 8

Store in the refrigerator for up to 3 days or freeze for up to 3 weeks.