Pumpkin Prawn Spaghetti Squash
(cooked & mashed)
apple cider vinegar
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.
Remove the spaghetti squash from the oven, scoop out the strands and leave to cool.
Meanwhile, heat 1tbsp coconut oil in a pan on a medium heat. Add the garlic and fry for 2 minutes.
Add the pumpkin flesh, coconut cream, apple cider vinegar, Chinese five-spice and cayenne pepper. Stir and simmer for 10 minutes.
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.
Serve the sgaphetti squash onto plates, pour over the pumpkin sauce, top with prawns, season with black pepper and enjoy!