Spaghettie Squash and Coconut Cream Pie

Monday, November 23, 2009

Ever wish you could get your family to eat more vegetables? Try this as a sure win. |They really will not know it is NOT coconut :)Do not let the name daunt you or scare you off.

Spaghetti Pie


* 1 9-inch baked pie crust
* 1 large spaghetti squash, cooked (about 2 lbs)
* 3 large slightly beaten eggs
* 1/4 cup melted butter
* 1 cup sugar
* 1 tablespoon fresh lemon juice
* 1 teaspoon vanilla
* ground nutmeg (optional) or cinnamon (optional)
* whipped cream, as garnish (optional)


1.Set oven 350.
2.With two forks, scoop squash from shell and set aside (you want approximately 3 cups).
3.In large mixing bowl combine eggs, sugar, butter, lemon juice and vanilla.
4.Whisk well.
5.Stir in spaghetti squash.
6.Pour into prebaked pie shell and sprinkle with nutmeg or cinnamon if desired.
7.Bake 40-45 minutes until a knife inserted in the center comes out clean.
8.Cool on rack.
9.Serve with a dollop of whipped cream.
10.Store, covered, in the refrigerator.


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