This paleo pumpkin spice spaghetti squash oatmeal hits all the right notes for cozy gluten-free fall foods, and is also a great way to sneak in more veggies for picky eaters.
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Instant oatmeal was my jam growing up. What was better than being able to just toss the little bag in with some hot water and BAM you have yourself some breakfast. Especially growing up in a house with younger siblings, anything I could do to help mom out, including make my own breakfast, was a huge bonus. No wonder I used to eat an entire box of Cinnamon Toast Crunch in a day…
When I switched over to eating a paleo-type diet, oatmeal was one of the things that had to go. And man was that hard. The oatmeal game has changed since I last had a good bowl of oats. But I digress, for the greater good of my blood sugar and for my gut, they had to go. So what’s a person to do when you’re hankering for a good old cozy bowl of oats that won’t rip your insides apart or send your blood sugar through the roof? Why you make a copycat version with vegetables of course.
Paleo Pumpkin Spice Spaghetti Squash Oatmeal
This paleo pumpkin spice spaghetti squash oatmeal was born not only out of my need for a cozy bowl of oats, but also for my need to pumpkin everything. It just makes it that much more cozy on these cold California fall mornings (yeah, it’s like 90 degrees everyday but a girl can dream).
If you’ve never experienced the joys of cooking spaghetti squash before, I can only compare it to carving a pumpkin. There’s lot’s of junk to remove, carving it can be a nightmare. The only difference is you don’t get to stick a cool candle inside it once you are done. In all honesty though, it can be a little tricky, so if you aren’t a fan of cutting your hands off you can roast the entire spaghetti squash whole.
I also use Bob’s Red Mill Coconut Flour to get the thick, oatmeal-like consistency. A little goes a long way. I also used to coconut milk to keep this paleo pumpkin spice spaghetti squash oatmeal autoimmune paleo friendly (the toppings I used in the picture are not, so if you are on the AIP you can top it off with toasted coconut or fruit).Print
- For the spaghetti squash:
- Pre-heat the oven to 425.
- If you are cutting the spaghetti squash in half, cut it lengthwise being careful not to chop your fingers off. Start from one side and make your way around from one side of the stem to the other.
- Use a spoon to scoop out the seeds.
- Lay the halves cut side up on a pan, and spray with avocado or olive oil. Season with a pinch of salt and pepper, and place in the oven for 45 to 55 minutes, or until flesh can be removed easily.
- Let cool for 10 minutes, then using a fork, scrape out the strands of spaghetti squash for the oatmeal. You can store the other half of the spaghetti squash for dinner.
- For the oatmeal:
- Using an immersion blender or knife, chop up the spaghetti squash into smaller pieces. Combine all of the dry ingredients first into a saucepan on medium heat, adding in the coconut milk last. Let the oatmeal come to a boil, then lower the heat down to a simmer, stirring frequently for a few additional minutes. Serve with your favorite toppings.