Skip to content
Home » Blog » Spaghetti Squash Breakfast Bowl

Spaghetti Squash Breakfast Bowl

Spaghetti Squash Breakfast Bowl recipe

Serves 1


  • 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.

Printer friendly PDF

Carol Bell, Registered Dietitian

Wellness membership includes nutrition one-on-one with Registered Dietitian
Carol Bell, Registered Dietitian

I apply food strategies and use massage and bodywork techniques to treat the root cause of your health condition. By offering reassurance and guidance to make food and dietary changes I can help you transform your body and mind. Through the integration of massage, trigger point therapy, Craniosacral therapy (CST), visceral manipulation, and visualization, I will support you in reaching optimal health.

Learn more about Carol and schedule a session!