Preheat the oven to 200 degrees Celsius, fan forced. Preheat a BBQ to 180 degrees Celsius.
To prepare the prawns, crush the garlic, salt, oil and pepper into a bowl and mix. Spread evenly on the prawns and allow to marinade for at least an hour.
Prep your Spaghetti Squash by cutting each in half, and removing the seeds. Rub each squash with 1/4 tsp coconut oil. and plus skin down on a baking tray, prepped with baking paper.
Meanwhile, use a mortar and pestle to grind together the paprika, salt, black pepper, cumin, coriander seeds and chilli. Sprinkle this mixture evenly over the four spaghetti squash halves.
Chop the sweet potato into 2cm x 2cm squares, and mix in a bowl with the remaining coconut oil. Spread evenly on a lined baking tray.
Bake both the sweet potato and spaghetti squash for 20-30 minutes.
Once the spaghetti squash is cooked, use two folks to ‘fluff’ (or grate) the insides to resemble spaghetti consistency. Keep the spaghetti squash fluff inside its skin. This will be the bowl for your meal!
Grill the prawns on a hot BBQ for approximately 2 minutes per side, or until pink and curled slightly.
To prepare the dish, scrape the spaghetti squash to one side of the spaghetti skin bowl. Fill the other side with the sweet potato. Top with 3-4 King Prawns, and the cooked marinade. Top with the cut up spring onions, and enjoy!
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