This apple spaghetti squash breakfast porridge is warm, cinnamon-scented, grain-free, and much more filling than a bowl of cooked fruit alone. Baked squash strands simmer for five minutes in an unstrained coconut, apple, cinnamon, and gelatin mixture, then diced raw apple is folded in after the heat is turned off.
Serve it warm, when it is thick but still soft, or chill it for a firmer set. Raw honey goes on at the table instead of into the cooking saucepan.
A Grain-Free Porridge for Full GAPS
This breakfast uses winter squash instead of oats or another grain. The spaghetti-squash strands are cut very short so the bowl eats like porridge rather than sweet noodles.
The blended coconut and apple make an unstrained coconut milk directly in the blender. Pure unflavored gelatin thickens the porridge as it cools without tapioca, cassava, arrowroot, or another starch.
In our house, a make-ahead breakfast helps on mornings when six children, homeschool, and second-shift work all share the same schedule. This one can be served warm after cooking or chilled for the next morning, with a meat patty or qualifying sausage alongside it.
Where This Porridge Fits on GAPS
This recipe fits Full GAPS after cooked winter squash, raw and cooked apple, additive-free dried coconut, pure gelatin, cinnamon, and raw honey have each been introduced and tolerated.
Use finely shredded dried coconut with no sugar, starch, preservatives, or other additives. Use pure unflavored gelatin with no flavoring or sweetener.
Raw honey is the serving sweetener. Maple syrup and stevia are not used in this Full GAPS formula.
Bake the Spaghetti Squash Whole
Heat the oven to 375°F and wash the squash. Set the whole squash on an uncoated stainless-steel sheet pan and pierce the skin in several places with a paring knife.
Bake for about 60 minutes. The squash should feel tender but should not collapse or turn mushy.
Cut off the stem, cut the squash lengthwise, and scoop out the seeds. Pull at the flesh with a fork. If it separates into strands without effort, it is ready.
Finish Baking Only if the Strands Resist
A small squash may be fully cooked after the first hour. If the fork still meets resistance, rub a small amount of coconut oil over the cut flesh and return the halves to the sheet pan cut side down.
Bake about 20 minutes longer. The edges may brown lightly, and the strands should release without pulling or scraping hard.
Measure about four cups cooked strands from one half. Save the other half for another recipe or another batch.
Blend the Coconut and Apple
Peel and core one medium-large apple, but save the peel. Put two and one-half cups filtered water, one cup finely shredded dried coconut, about one-third of the peeled apple, and all the saved peel into a high-powered blender.
Blend on high for 50 seconds. The mixture should look creamy and evenly speckled, without dry coconut sitting on top or large peel pieces circling the pitcher.
Add one-quarter cup pure unflavored gelatin and one teaspoon cinnamon. Blend for about 10 seconds, just until evenly distributed.
Cut the Apple and Squash Small
Dice the remaining peeled raw apple into small cubes. Keep a few cubes aside for the top if you like.
Scoop the cooked squash from the shell and cut the long strands into very short lengths. This matters: long strands make the bowl feel like noodles, while short pieces settle into a spoonable porridge.
Simmer Gently for Five Minutes
Pour the blended mixture into a medium stainless-steel saucepan and add the short squash strands. Heat gently while stirring, then keep it at a low simmer for five minutes.
Look for tiny bubbles around the edge rather than a hard boil. The liquid should begin coating the strands, but the porridge will still look a little loose while piping hot.
Fold in the Raw Apple Off the Heat
Take the saucepan off the heat and stir in the diced apple. The apple should stay fresh and lightly crisp against the soft squash.
Let the porridge stand before serving. It is softest while very hot, becomes more cohesive as it cools to warm, and sets quite firmly after refrigeration.
Drizzle raw honey over each bowl at the table. Add additive-free raisins or fresh raspberries only if those optional toppings are already tolerated.
Adjusting the Thickness
Use the full two and one-half cups water for a softer warm porridge. Use two cups for a thicker batch.
Do not judge the final thickness while the saucepan is still steaming. Gelatin continues to set as the porridge cools.
If chilled porridge is firmer than you want, warm the portion gently with a small splash of filtered water.
Storage and Serving
Cool leftovers promptly and refrigerate them in a covered glass container. Keep the raw-honey drizzle and optional toppings separate until serving.
Reheat only the portion you need over low heat, stirring gently. The porridge can also be eaten chilled if that texture works for your household.
Pair the porridge with a plain meat patty or qualifying sausage for a more complete breakfast.
Recommended Equipment
Use an uncoated stainless-steel sheet pan, paring knife, chef’s knife, stainless fork, measuring cups and spoons, high-powered blender, the registered Le Creuset Signature Stainless Steel Saucepan, stainless spoon, and covered glass storage container.
Frequently Asked Questions
How Much Cooked Spaghetti Squash Do I Need?
Use one-half of the baked squash, about four cups cooked strands.
Why Is the Apple Peel Blended?
The saved peel is blended with water, coconut, and part of the apple. It remains in the unstrained mixture and contributes to the finished texture.
Do I Strain the Coconut Milk?
No. The coconut fiber stays in the porridge. Blend until the mixture is creamy and no dry coconut remains on top.
Why Does the Porridge Look Loose While Hot?
Gelatin thickens as it cools. The porridge is softer piping hot, thicker when warm, and firmest after chilling.
Can I Make It Thicker?
Use two cups water instead of two and one-half cups, and allow the finished porridge to cool before judging it.
When Should I Add the Honey?
Drizzle raw honey over each serving at the table after the porridge has cooled from piping hot.
Apple Spaghetti Squash Breakfast Porridge Recipe
Apple Spaghetti Squash Breakfast Porridge for Full GAPS
Ingredients
Equipment
Method
- Heat the oven to 375°F. Wash the outside of the squash.
- Set the whole squash on an uncoated stainless-steel sheet pan and pierce the skin in several places with a paring knife.
- Bake about 60 minutes, until tender but not collapsed or mushy.
- Cut off the stem, cut the squash lengthwise, and scoop out the seeds.
- Test the flesh with a fork. If it separates into strands without effort, it is ready.
- If the strands still resist, rub a little coconut oil over the cut flesh, place the halves cut side down, and bake about 20 minutes more, until the strands release easily and the edges brown lightly.
- Put the water, dried coconut, about one-third of the peeled apple, and all the saved apple peel in a high-powered blender. Blend on high for 50 seconds, until creamy with no dry coconut on top.
- Add the gelatin and cinnamon. Blend about 10 seconds, just until evenly distributed.
- Dice the remaining peeled apple into small cubes and set it aside.
- Measure about 4 cups cooked squash from one half and cut the strands into very short lengths.
- Pour the blended mixture into a medium stainless-steel saucepan, add the squash, and heat gently while stirring. Simmer over low heat for 5 minutes, with only tiny edge bubbles.
- Take the saucepan off the heat and fold in the diced apple, reserving a little for the top if desired.
- Let the porridge cool slightly. It thickens from soft and a little loose while piping hot to cohesive when warm and quite firm when chilled.
- Serve with the reserved peeled apple and raw honey at the table. Add raisins or fresh raspberries only if desired and tolerated.
Notes
- Full GAPS: Use after every ingredient and optional topping has been introduced and tolerated.
- Thickness: At 1x use 2 cups water for a thicker batch; at 2x use 4 cups; at 3x use 6 cups.
- Squash timing: Cook time is 65 minutes when the squash releases after the first bake; allow about 20 minutes more if it needs the cut-side finish.
- Honey: Add raw honey at the table after the porridge has cooled from piping hot.
- Scaling: At 2x, double every measured ingredient and bake 2 whole squash to provide about 8 cups cooked strands.
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