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Pumpkin Prawn Spaghetti Squash

Pumpkin Prawn Spaghetti Squash

I have been hunting for spaghetti squash for over two years now, so you can only imagine the delight in my eyes when I inadvertently came across them at a food festival. I was so excited by my findings that I failed to take note of the vendor therefore I have no idea where to get more. If anyone knows of a spaghetti squash selling the UK…please let me in on this secret!Chinese five spice is a blend of cinnamon, cloves, fennel, star anise, Szechwan peppercorns and cloves. The cinnamon has antioxidant benefits, the Szechwan peppercorns are excellent sources of essential oils, minerals and antioxidants, star anise contains shikimic acid which improves the function of the immune system, fennel is a rich source of dietry fiber and cloves help improve digestion by boosting the secretion of digestive enzymes.Canned pumpkin will suffice but try to use fresh pumpkin for a better taste. To make your own pumpkin puree; cut a pumpkin in half, scoop out the seeds and cover with foil. Cook in an oven at 165 degrees celsius for 1 hour until tender. Scrape the pumpkin meat out and puree in a blender. It will last up to 3 days in the fridge or 3-6 months in the freezer.

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Pumpkin Prawn Spaghetti Squash
Course Seafood
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Course Seafood
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
  1. Cut the spaghetti squash width wise and scoop out the seeds. Place them on a baking sheet, cut-side down and cook in the oven at 180 degrees celsius for 30 minutes.
  2. Remove the spaghetti squash from the oven, scoop out the strands and leave to cool.
  3. Meanwhile, heat 1tbsp coconut oil in a pan on a medium heat. Add the garlic and fry for 2 minutes.
  4. Add the pumpkin flesh, coconut cream, apple cider vinegar, Chinese five-spice and cayenne pepper. Stir and simmer for 10 minutes.
  5. In a separate pan, heat the other tbsp of coconut oil on a medium heat. Add the king prawns and fry for 2 or 3 minutes.
  6. Serve the sgaphetti squash onto plates, pour over the pumpkin sauce, top with prawns, season with black pepper and enjoy!
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