Spaghetti Squash and Coconut Custard Pie

Spaghetti Squash and Coconut Custard Pie

A crustless, lighter coconut custard pie with tender spaghetti squash strands baked into the filling. Coconut and vanilla extracts carry the flavor, and nobody guesses the squash.

Course Dessert

Cuisine American

Method Oven

Prep Time 20

Cook Time 1

Cooling Time 2

Total Time 3 20

Servings slices

Calories 95kcal

Author Kelli Miller

Equipment

Ingredients

½ medium spaghetti squash about 2 cups cooked strands
1 ½ cups unsweetened almond milk Minnie uses Blue Diamond Original
3 tablespoons flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup Egg Beaters or 3 large eggs
2 tablespoons light margarine melted, or melted butter
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 tablespoons grated unsweetened coconut for the filling
1 cup canister-style Equal or another cup-for-cup sweetener
2 tablespoons grated unsweetened coconut for sprinkling on top
pinch nutmeg
pinch cinnamon
1 to 2 tablespoons cornmeal for dusting the pie plate
cooking spray or butter for greasing
fat free Cool Whip for serving

Instructions

Cut the spaghetti squash in half and scoop out the seeds. Microwave one half, cut side down on a microwave-safe plate, for about 8 to 10 minutes, or until completely tender throughout. Save the second half for another dish on another day (cover it with clear wrap and refrigerate until ready to use).
Let the cooked squash cool a bit. When it is cool enough to handle, shred the pulp with 2 forks. Wrap the strands in a clean kitchen towel and squeeze out as much liquid as you can.
Heat the oven to 350°F. Spray or grease a deep-dish 9 to 10 inch pie plate, then sprinkle cornmeal over the bottom and sides.
In a large bowl, whisk together the almond milk, flour, baking powder, salt, Egg Beaters, margarine, vanilla extract, coconut extract, the first 2 tablespoons of coconut and the Equal.
Stir the squash strands into the custard mixture. Pour it into the pie plate over the cornmeal, then sprinkle the remaining coconut, nutmeg and cinnamon on top.
Bake at 350°F for about 60 minutes, until the edges are set, the center has only a slight jiggle and a knife inserted near the center comes out clean (about 175°F on an instant-read thermometer).
Cool completely on a rack, about 2 hours, then refrigerate before slicing. Serve with a dollop of fat free Cool Whip.

Notes

Squeezing the cooked squash dry is the step that keeps the custard from turning watery. Store leftovers covered in the refrigerator for up to 3 to 4 days. Nutrition is an estimate per slice based on 8 slices, without the Cool Whip.

Nutrition