Spaghetti Squash Breakfast Bowl

Serves 1

INGREDIENTS

• 1/3 cup plant milk (coconut or almond)
• ½ Tbsp raisins
• ¼ cup grated carrot
• ¼ cup grated apple
• ½ tsp vanilla
• 1 c spaghetti squash, cooked, chopped fine **
• Sprinkle of cinnamon
• ½ Tbsp hemp seeds
• Fruit toppings: Berries, sliced banana, or thinly sliced apple if desired

Combine milk, raisins, carrot, apple, and vanilla in a saucepan and bring to a gentle simmer.

Allow to simmer for 5-7 minutes until the carrots are soft. Add in the cooked, chopped spaghetti squash and warm through.

Remove from heat and serve garnished with a sprinkle of cinnamon, the hemp seeds and an additional drizzle of coconut milk.

**How to cook a spaghetti squash:
Preheat the oven to 400 degrees F. Place the squash on a baking tray and pierce it a few times with a small knife. Bake for 45-50 minutes, turning the squash over halfway through baking.

It is done when a small knife inserts into the squash easily. If you over bake it, the squash will be mushy, rather than like spaghetti strands, but still delicious.

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