Dice the Chayote squash into small to medium cubes.
The core and seed in the center are soft and thin. If you happen to have some of the core on your slices just cut that part off.
Place the cubed squash into a microwave-safe bowl. Cover with plastic wrap or you can use a plate over the bowl if you don’t have any plastic wrap.
Steam the squash for 3-5 min or until fork tender.
Meanwhile combine coconut, almond flour, nuts, ground flaxseed, almond milk, and heavy cream in a bowl. Set aside.
In a skillet add the steamed squash and butter. No need to drain.
Sauté the squash for a minute or so on medium heat then add your cinnamon and sweetener to taste.
Turn heat to low and continue to cook for about 5 minutes. The sauce should thicken.
While squash is cooking. Place your cereal mixture you set aside in the microwave cook till heated, about 2 min.
Pour apple mixture into cereal. Combine if you want.
You can also top with toasted nuts and coconut if desired.