Place water, dried coconut, about 1/3 of whole apple, and the apple peel into a high powered blender. Puree on high for 50 seconds. Add gelatin, cinnamon and optional stevia and blend again briefly, about 10 seconds.
Dice remaining raw apple into small cubes. Set aside. Using a spoon scoop out the flesh from cooked squash. Cut “spaghetti” into short lengths.
Place puree into medium size saucepan. Add spaghetti squash and heat gently, stirring. Simmer over low heat for 5 minutes; then allow the porridge to cool slightly, which will thicken it. Or refrigerate it until it’s quite thick.