Spaghetti squash, apple, coconut, pecan dessert

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Spaghetti squash, apple, coconut, pecan dessert calories by ingredient


Introduction

Tasty and nutrition dessert Tasty and nutrition dessert
Number of Servings: 6

Ingredients

    2.0 cup Spaghetti Squash
    1.0 serving Apple, Gala (medium)
    3.0 tbsp Shredded Coconut Unsweetened (Bob's Red Mill)
    1.0 oz (20 halves) Pecans
    3.0 pat (1" sq, 1/3" high) Butter, unsalted
    10.0 tsp Splenda Sugar Blend for Baking
    2.0 tsp Cinnamon, ground
    0.5 tsp Cloves, ground

Directions

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.