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Spaghetti Squash and Coconut Custard Pie

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Minnie is back and she brings us yet another spaghetti squash dessert!  Yes, Minnie is just slightly addicted to Spaghetti Squash Recipes!

Spaghetti Squash Dessert recipe
Spaghetti Squash & Coconut Custard Pie

Minnie Says:  I made this again today and we had it for dessert tonight—it is majorly yummy, especially with a dollop of fat free Cool Whip on top.  We both said we could eat the whole thing tonight!  It is way lower in calories—but not if you go crazy and eat it all at one time!  LOL!

This is absolutely delicious topped with a bit of fat free Cool Whip or fat free Reddi-Wip.

Spaghetti Squash Dessert recipe

Spaghetti Squash and Coconut Custard Pie

Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

Spaghetti Squash and Coconut keep this recipe on the low calorie side while the extracts pump up the volume on the flavor!


  • ½ medium spaghetti squash
  • 1 ½ cups Blue Diamond Original Unsweetened Almond milk
  • 3 tablespoons flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup EggBeaters
  • 2 tablespoons light margarine
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 2 tablespoons grated unsweetened coconut mixed into other ingredients
  • 1 cup of canister-style Equal
  • 2 tablespoons grated unsweetened coconut sprinkled on top before baking
  • Pinch of nutmeg
  • Pinch of cinnamon
  • Fat free Cool Whip


    Cut medium spaghetti squash in half. Microwave one half, face down on microwave-safe plate, for about 8-10 minutes or until completely tender throughout. Save second half for another dish on another day (Just cover with clear wrap and place in fridge until ready to use).
    Allow cooked squash half to cool a bit.
    While squash is cooling, mix all other ingredients, except squash, last 2 tablespoons of coconut, nutmeg, and cinnamon together in a large bowl.
    When squash is cool enough to handle, shred pulp with 2 forks. Stir squash strands into custard mixture, and set aside.
    Spray or grease a deep dish 9-10 inch pie plate. Sprinkle corn meal over bottom and sides of greased plate.
    Pour custard mixture into pie plate over cornmeal. Sprinkle the remaining coconut, nutmeg, and cinnamon on top.
    Bake at 350F for about 60 minutes or until a knife inserted in the center comes out clean.
    Allow to cool.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 152Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 267mgCarbohydrates: 27gFiber: 1gSugar: 19gProtein: 4g

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Sunday 23rd of February 2014

This is unique but I bet it is yummy! Thank you for stopping by the Thoughtful Spot Weekly Blog Hop this week. We hope to see you drop by our neck of the woods next week!


Sunday 23rd of February 2014

I think it sounds good! I loved your Tip Me Tuesday link this week. {thanks girl!} Would you like Tip Junkie to feature your blog post to over 200,000 creative women? If you upload this blog post into your Tip Junkie craft room using at least 2 images, 2 steps, and blog post URL then I can easily feature it in my RSS feed, home page, and all my social networks instantly. {squealing with delight} ~ Laurie {a.k.a. the Tip Junkie}

Shanaka @ Mama Bee Does

Thursday 24th of January 2013

Well that's different :) I'm also wondering what plugin you use for your recipes? I like it!


Monday 28th of January 2013

The easy recipe plug in

Lindsay @ Laughing Lindsay

Tuesday 22nd of January 2013

This looks like a truly unique recipe... I can't possibly imagine what it tastes like.


Tuesday 22nd of January 2013

I'm so sorry, but I just can't wrap my mind or my taste buds around this recipe. I have an issue with mixing veggies or fruits with other types of food.

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