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Full GAPS apple spaghetti squash breakfast porridge with peeled apple, cinnamon, and raw honey

Apple Spaghetti Squash Breakfast Porridge for Full GAPS

A grain-free Full GAPS porridge of baked spaghetti squash, apple, cinnamon, gelatin, and unstrained blended coconut, finished with raw honey at the table.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Breakfast, Side Dish, Snack
Cuisine: American-inspired, GAPS
Ingredients Equipment Method Notes

Ingredients
  

Porridge
  • 1/2 whole baked spaghetti squash about 4 cups cooked strands
  • 2 1/2 cups filtered water
  • 1 cup finely shredded dried coconut additive-free
  • 1/4 cup pure unflavored gelatin
  • 1 medium-large apple peeled and cored; save the peel
  • 1 tsp ground cinnamon
  • raw honey to taste, for serving
Optional Toppings
  • additive-free raisins optional
  • fresh raspberries optional
For Baking the Squash
  • 1 whole spaghetti squash
  • coconut oil only if the squash needs the additional cut-side bake

Equipment

  • Uncoated stainless-steel sheet pan
  • Paring knife
  • chef’s knife
  • Stainless fork
  • High-powered blender
  • Le Creuset Signature stainless-steel saucepan
  • Stainless spoon
  • Covered glass storage container

Method
 

Bake the Spaghetti Squash
  1. Heat the oven to 375°F. Wash the outside of the squash.
  2. Set the whole squash on an uncoated stainless-steel sheet pan and pierce the skin in several places with a paring knife.
  3. Bake about 60 minutes, until tender but not collapsed or mushy.
  4. Cut off the stem, cut the squash lengthwise, and scoop out the seeds.
    Tender baked spaghetti squash separating easily into strands on a stainless sheet pan
  5. Test the flesh with a fork. If it separates into strands without effort, it is ready.
  6. 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.
Make the Porridge
  1. 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.
  2. Add the gelatin and cinnamon. Blend about 10 seconds, just until evenly distributed.
  3. Dice the remaining peeled apple into small cubes and set it aside.
  4. Measure about 4 cups cooked squash from one half and cut the strands into very short lengths.
  5. 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.
    Apple spaghetti squash porridge thickening at a gentle simmer in a stainless saucepan
  6. Take the saucepan off the heat and fold in the diced apple, reserving a little for the top if desired.
  7. 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.
  8. 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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