Spaghetti Squash "Bread" Pudding
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 cups cooked spaghetti squash3/4 c 1% milk3 lg eggs (or equivalent in EggBeaters)3/4 c Splenda1 T pumpkin pie spice1 t vanilla extract
Makes 8 servings.
Cook spaghetti squash. Cut in half and remove seeds. Remove pulp from shell. Place in large mixing bowl. The amount of squash can vary. I used the pulp from one medium-sized squash.
Beat eggs til lemon colored and add to squash in bowl. Add remaining ingredients and mix well.
Spray 8 X 8 baking dish. Turn mixture into dish.
Bake about 30 minutes at 350 degrees, until browned and center is set.
* You can add dried fruit, such as raisins. Nutritional info does not include this.
Number of Servings: 8
Recipe submitted by SparkPeople user LKEETON.
Cook spaghetti squash. Cut in half and remove seeds. Remove pulp from shell. Place in large mixing bowl. The amount of squash can vary. I used the pulp from one medium-sized squash.
Beat eggs til lemon colored and add to squash in bowl. Add remaining ingredients and mix well.
Spray 8 X 8 baking dish. Turn mixture into dish.
Bake about 30 minutes at 350 degrees, until browned and center is set.
* You can add dried fruit, such as raisins. Nutritional info does not include this.
Number of Servings: 8
Recipe submitted by SparkPeople user LKEETON.
Nutritional Info Amount Per Serving
- Calories: 74.2
- Total Fat: 2.5 g
- Cholesterol: 81.6 mg
- Sodium: 55.6 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 1.7 g
- Protein: 4.0 g
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