Any savory dish can and should be flipped into a dessert. Today's dessert makeover: the Spaghetti Squash. We are going to replace the traditional tomato sauce with a sweet potato delight and like it.
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Sweet Spaghetti Squash Dessert Recipe
1 spaghetti squash
1 sweet potato, about 1/2 lb
1 cup almond milk
3 tablespoons coconut oil
1 banana, sliced
1 orange, zested and juiced
4 pitted dates
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup raisins
Preheat oven to 350 degrees.
Place the cleaned, whole spaghetti squash and sweet potato on a baking sheet.
Bake them for 1 hour, then allow them to cool.
Peel the skin from the sweet potato and add the flesh to a blender along with almond milk, coconut oil, banana, orange zest, orange zest, dates, cinnamon, and salt.
Blend until very smooth.
Slice the spaghetti squash lengthwise and remove the seeds/goop from the center.
Ruffle up the spaghetti like fibers from the squash rind using a fork.
Top the fluffy boats of squash with the blended sweet potato sauce and raisins.