Spaghetti Squash Cinnamon-Nut Breakfast Cereal
I grew up on cream of wheat. I LOVED the stuff. I make it at home now but when you have a half eaten spaghetti squash staring you in the face, you try to get a little creative. Enter: my take on a new breakfast cereal. It tastes like a mix between oatmeal, chia pudding, and cream of wheat. This flavour combo works so well in bringing out the natural nutty taste of the squash.
½ spaghetti squash, cut lengthwise, seeds removed
¼ cup unsweetened vanilla almond milk (or any other kind of milk)
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
Handful of slivered almonds (for garnish)
In a glass baking dish, place ½ spaghetti squash face down and cover bottom with about 1 inch of water. Microwave on high for 10-12 minutes or until the skin is easily pierced with a fork.
Remove squash from microwave and scoop out flesh with a fork. Let cool about 5 minutes and drain excess water using a paper towel.
In a medium saucepan, add in squash, milk, and spices and mix together.
On high heat, cook mixture and once bubbles form, reduce heat to a simmer for 5 minutes.
Remove from heat and drain excess liquid using a strainer.
In a food processor, add the squash mixture and blend quickly until almost smooth. There will still be small pieces of squash. If you want a smoother consistency, just blend until desired.
Garnish with almonds and cinnamon or any other toppings you want. Some options are cut up apples, bananas, dried fruit or chia seeds.
NUMBER OF SERVINGS: 1
DEGREE OF DIFFICULTY: Easy Peasy Lemon Squeezy (Beginner)