SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 144.4
  • Total Fat: 7.8 g
  • Cholesterol: 95.2 mg
  • Sodium: 34.9 mg
  • Total Carbs: 16.6 g
  • Dietary Fiber: 0.8 g
  • Protein: 2.8 g

View full nutritional breakdown of Coconut flavored custard pie made with spaghetti squash calories by ingredient
Report Inappropriate Recipe

Coconut flavored custard pie made with spaghetti squash

Submitted by: LISSYSMOM02

Introduction

A great hit with guests but also a good way to get the kids to eat vegetables. You can switch ingredients up to lower sugar and/or calories but you will have to play with them. I found a different version of this recipe and tweaked it to my liking. You could do the same if you'd like. I've made possible suggestions for the switch but I haven't tried them to see if they work. A great hit with guests but also a good way to get the kids to eat vegetables. You can switch ingredients up to lower sugar and/or calories but you will have to play with them. I found a different version of this recipe and tweaked it to my liking. You could do the same if you'd like. I've made possible suggestions for the switch but I haven't tried them to see if they work.
Number of Servings: 8

Ingredients

    1/2 cup white sugar (or 1/4 of sugar and 1/4 splenda)
    3 eggs (may be able to use equivalent of egg subsitute)
    1/4 cup unsalted butter (melted and cooled)
    1 tablespoon coconut extract
    1 teaspoon vanilla extract
    3 cups COOKED, shredded spaghetti squash

    * 9 in pie pan and food processor recommended *


Directions

1- Preheat oven to 350 degrees F.
2- Beat the sugar and eggs together in a mixing bowl until light and frothy. Beat in the butter, coconut extract, and vanilla until well blended.
3- Put cooked squash into food processor and blend until thicker applesauce texture. Once blended, stir squash into the egg mixture.
4- Pour mixture into 9" non stick pie pan. If desired, you can dust the top with cinnamon or nutmeg.
5- Bake the pie in the 350 degree oven for approx. 40 - 45 minutes or until a knife inserted into the middle of the pie comes out clean.
6- Cool on rack before serving or refrigerate over night if you like it cold.

Makes 8 slices.

Number of Servings: 8

Recipe submitted by SparkPeople user LISSYSMOM02.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe

  • Hi there :) I really want to try this out, but before I do..is the total nutrient count just with the filling alone? Or is that with the pie crust included? Wasnt sure if the filling made its own crust...if that makes since lol! Regardless, i cant wait to try! - 2/25/10

    Reply from LISSYSMOM02 (2/26/10)
    Hi :) the total count was without a crust but you could certainly add one if you'd like. To me, it was fine without a crust. I think it's a matter of preference but since it's a squash, it is a little watery, you may get a soggy crust. Hope you like it!


    Was this review helpful?   yes  No