Spaghetti squash, apple, coconut, pecan dessert
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2.0 cup Spaghetti Squash1.0 serving Apple, Gala (medium)3.0 tbsp Shredded Coconut Unsweetened (Bob's Red Mill)1.0 oz (20 halves) Pecans3.0 pat (1" sq, 1/3" high) Butter, unsalted10.0 tsp Splenda Sugar Blend for Baking2.0 tsp Cinnamon, ground0.5 tsp Cloves, ground
Cut a slit in uncooked spaghetti squash. Microwave 15 minutes. Remove and allow to cool until you can handle. Cut in half and remove seeds and discard. Use a fork to remove squash flesh in strings. Measure squash into bowl. Add peeled and diced apple. Add remainder of ingredients and stir.
Spray a nine inch pie pan with pam. Spread mixture evenly. Bake in 350 degree preheated oven for 30 to 40 minutes.
Serving Size: 1/6th nine inch pie pan
Number of Servings: 6.0
Recipe submitted by SparkPeople user MARY7540.
Serving Size: 1/6th nine inch pie pan
Number of Servings: 6.0
Recipe submitted by SparkPeople user MARY7540.
Nutritional Info Amount Per Serving
- Calories: 132.9
- Total Fat: 7.3 g
- Cholesterol: 5.5 mg
- Sodium: 11.4 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 2.7 g
- Protein: 1.1 g
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