This makes an excellent breakfast for any day of the week.
4 cups spaghetti squash coated in 1 tsp olive oil, oven roasted and cooled
4 large just under ripe or ripe Bartlett pears, halved, cored and stalks removed
2 tbsp coconut oil, softened but not melted
1 tsp ground cinnamon
1/4 cup coconut left over from making coconut milk
2 1/2 cups homemade coconut milk
pinch sea salt
1/2 – 1 tsp cinnamon
Preheat oven to 350 degrees F.
Prepare the squash by cutting it in half and removing the seeds. Put it cut side down in a roasting pan large enough to hold both of the halves. Pour some water into the pan and bake for about 45 minutes to an hour. Remove the squash from the oven and put them into a glass dish to cool before putting them into the fridge.
For the pears. Mix the coconut oil and cinnamon powder together in a small bowl. Divide the cinnamon mixture between all the pear halves. Place into a large glass pan and bake at 350 degrees F for about 30 minutes. Set these aside to cool as well before putting them into the fridge overnight.
Chop six halves of the pears and put them into a large pot with the squash, coconut, coconut milk, 1/2 tsp cinnamon, and salt. Also add in the cinnamon and coconut oil that is on the bottom of the dish of pears. Mix well and bring to the boil. Turn the heat down to a simmer and cook, stirring frequently until hot, approximately 10 minutes or so. Using an immersion blender break down the spaghetti squash a little bit. Serve with the remaining pear halves.
Adapted from Healing Family Eats.