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Ingredients:

• 2 cups prepared spaghetti squash from 1 large squash
• 1 cup full-fat canned coconut milk
• ¼ cup finely shredded coconut
• 1-2 Tbsp. Monk Fruit
• Coconut flour
• ½ tsp. vanilla extract, optional
• Coconut milk and cinnamon, if desired for serving

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Directions:

1. Combine all ingredients except the coconut flour in a saucepan and bring to a gentle simmer for 8 minutes until slightly thickened.
   

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2. Use an immersion blender to achieve an oatmeal-like texture. If the texture is not thick enough, add coconut flour, a tablespoon at a time, to thicken. If you like a thinner texture, add more coconut milk.
   

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3. If desired, add the vanilla extract.
   

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4. Serve with additional coconut milk and a sprinkle of cinnamon or your favorite toppings.

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NOTES:

The method with which you prepare the spaghetti squash:

Cutting the squash in rounds allows you to create long strands of al dente spaghetti.

1. Preheat the oven to 400 degrees.
2. Slice the ends off the squash and discard. Then, cut about 1½ inch wide rounds of the squash, set on a baking dish lined with unbleached parchment paper, for easy cleanup. Use a spoon to scrape out the seeds.
3. Bake until the strands are tender but not mushy, about 50-60 minutes. If you prefer your spaghetti squash more firm, reduce baking time to about 40 minutes. Use a fork to pull the strands into the center of each round.

http://empoweredsustenance.com/bake-spaghetti-squash/

Experiment with different squashes, fruits and seasonings.  Add some collagen powder to increase your protein.