Spaghetti Squash Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 284.3
- Total Fat: 11.9 g
- Cholesterol: 15.5 mg
- Sodium: 136.6 mg
- Total Carbs: 42.0 g
- Dietary Fiber: 1.5 g
- Protein: 2.9 g
View full nutritional breakdown of Spaghetti Squash Pie calories by ingredient
Introduction
I threw this together to get rid of some leftovers.The squash's texture imitates coconut. If you want a sweeter pie, you can increase the regular sugar to 1/2 c. I like to use margarine for the crust because it's easier to work with but butter is best in the pie itself for the taste. I threw this together to get rid of some leftovers.The squash's texture imitates coconut. If you want a sweeter pie, you can increase the regular sugar to 1/2 c. I like to use margarine for the crust because it's easier to work with but butter is best in the pie itself for the taste.Number of Servings: 8
Ingredients
-
Crust:
1 1/2 c white whole wheat flour
1/2 c margarine
dash of salt
3 tbsp ice water
Filling:
1/2 c brown sugar
1/4 c regular sugar
1/4 c butter
1 tsp vanilla extract
3 c cooked, shredded spaghetti squash
1/4 tsp nutmeg
1/4 tsp cinnamon
Directions
To Prepare crust:
Mix the flour and salt in a bowl. Add the margarine and, with your fingers ( I don't have a mixer), mix it with the flour until it's the size of peas. Mix in the water one tablespoon at a time until it just holds together. Press the dough into a flat disk.
Preheat the oven to 425. Sprinkle your rolling surface with a little flour and place the dough on it. Rub a little more flour onto the top of the dough and onto the rolling pin. Roll until 1/8-1/4" thick.
Folding the dough into quarters, place it in the pie pan and press to shape. Weigh down and bake for 25 minutes.
To Make filling- best if done while the crust is baking:
Beat the eggs and sugar together until frothy. Beat in the butter and vanilla until well blended. Stir in the spaghetti squash.
Once the crust is done baking, lower the oven temperature to 350 degrees.
Add the filling to the crust and cover the edges of the crust with aluminum foil to avoid burning. Cooke 40-45 minutes or until a knife inserted in the center comes out clean.
Can be served with whipped cream.
Number of Servings: 8
Recipe submitted by SparkPeople user MISSTOYOU.
Mix the flour and salt in a bowl. Add the margarine and, with your fingers ( I don't have a mixer), mix it with the flour until it's the size of peas. Mix in the water one tablespoon at a time until it just holds together. Press the dough into a flat disk.
Preheat the oven to 425. Sprinkle your rolling surface with a little flour and place the dough on it. Rub a little more flour onto the top of the dough and onto the rolling pin. Roll until 1/8-1/4" thick.
Folding the dough into quarters, place it in the pie pan and press to shape. Weigh down and bake for 25 minutes.
To Make filling- best if done while the crust is baking:
Beat the eggs and sugar together until frothy. Beat in the butter and vanilla until well blended. Stir in the spaghetti squash.
Once the crust is done baking, lower the oven temperature to 350 degrees.
Add the filling to the crust and cover the edges of the crust with aluminum foil to avoid burning. Cooke 40-45 minutes or until a knife inserted in the center comes out clean.
Can be served with whipped cream.
Number of Servings: 8
Recipe submitted by SparkPeople user MISSTOYOU.
