Mock Coconut Pie (Spaghetti Squash)
Spaghetti squash is a versatile vegetable that can be used as a healthy substitute for pasta in many dishes.
This is vegetarian and gluten free recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Mock Coconut Pie (Spaghetti Squash)
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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Cut the spaghetti squash in half lengthwise and remove the seeds.
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Place the squash halves cut-side down on a baking sheet and bake for 40-45 minutes, or until the flesh is tender.
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Allow the squash to cool slightly, then use a fork to scrape out the spaghetti-like strands into a large bowl.
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In a separate bowl, whisk together the coconut milk, sugar, eggs, vanilla extract, and salt.
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Pour the coconut mixture over the spaghetti squash and mix well.
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Stir in the shredded coconut.
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Transfer the mixture to a greased pie dish and smooth the top.
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Bake for 30-35 minutes, or until the pie is set and golden brown.
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Allow the pie to cool for at least 30 minutes before serving.
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Serve with whipped cream on top, if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 25g9%
- Sugars 10g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
