Spaghetti Squash and Coconut Custard Pie
Spaghetti Squash and Coconut keep this recipe on the low calorie side while the extracts pump up the volume on the flavor!
Calories 152kcal
Ingredients
- ½ medium spaghetti squash
- 1 ½ Cup(s) Blue Diamond Original Unsweetened Almond milk
- 3 tablespoons flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ Cup(s) EggBeaters
- 2 tablespoons light margarine
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 2 tablespoons grated unsweetened coconut mixed into other ingredients
- 1 Cup(s) of canister-style Equal
- 2 tablespoons grated unsweetened coconut sprinkled on top before baking
- Pinch of nutmeg
- Pinch of cinnamon
- Fat free Cool Whip
Instructions
- 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
Serving: 1g | Calories: 152kcal | Carbohydrates: 27g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 267mg | Fiber: 1g | Sugar: 19g
