Mock Coconut Pie (Spaghetti Squash Pie) Recipe

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Most Helpful Positive Review

May 11, 2008

I was kind of skeptical, but this tasted AWESOME. Even after I replaced the sugar with Splenda, the eggs with egg whites, and the butter with butter spray. It's really delicious and tastes nothing at all like squash!

—BRIEKAESE

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Most Helpful Critical Review

Oct 01, 2008

I did not really like this at all. It was just strange. There seemed to be a lot of watery juice in it. Sorry. This did not work for me.

—crystalathome

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135 Ratings

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Sep 01, 2008

Just make it, seriously, I had my doubts, but I gave it a shot and it was great!!! For anyone not sure how to cook the squash, I cut it in half lengthwise, scraped out the seeds and pulp, and then placed face down on a cookie sheet and baked at 400 for 40 minutes. I let it cool for a little bit and then I scraped out the flesh with a fork. I had a rather large squash and got about 5 cups out of it, so you should only need 1. If you do not cook the squash long enough, the pie may have unwanted liquid. I will definitely make this again.

—AMBERIU99

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Jun 24, 2008

Wow. I was scared to try this pie, but I'm SO glad I did. It was so good. My mother in law and husband couldn't believe there wasn't any coconut in it! It did take a bit longer to cook and when I finally pulled it out after 50 minutes (and my oven runs HOT) it still didn't allow a knife to come out clean, but it was still great. I think I'd recommend cutting the squash up a bit. When it's long and stringy, it's tough to cut each piece. The whipping cream is wonderful on it -- don't skip it!!

—PHEOBS

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Oct 05, 2008

I was pleasantly surprised at how well this turned out. I didn't want to make a crust or go buy one, so I made it crustless. No problem. I didn't want the added fat anyway. It was a too sweet for me. Next time I might cut the sugar in 1/2.

—Kimberly

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Feb 15, 2011

This is absolutely delicious! My teenagers ask for it all the time. They love it for breakfast! Warm or cold! I would recommend always using the oven to bake the squash when preparing it as the pie seems to be watery if the squash is microwaved. I blend the sugar (I use less than a cup), eggs, butter, lemon juice and vanilla in a blender and pour over the squash and stir together and pour into a greased 9X9 dish and bake as recommended until a knife comes out clean. I have never used a pie crust with this recipe and we have never missed it. The squash seems to be a more acceptable texture to most if it is chopped up into small strands before mixing in.

—kidsmom1234

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Feb 02, 2011

I was realllllyyyy nervous because I added the squash straight from the oven and it seemed to make the egg mixture go runny. Then I thought I added too much squash (I made a mess). BUT it turned out fine!!!! I agree, cut up your squash, maybe drain off the liquid and let it cool after you cook. But it's great!!!! I added 1/4 C coconut just for fun too. Also, this only used up about 1/4 of the squash I have.

—MorganFo

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Aug 15, 2008

What a surprise! I was looking for something to do with spaghetti squash, found this recipe, tuned down my initial "eww..." and "uh...." reactions, tried it... and I LOVE IT! So does my husband, and his 8 year-old daughter is going to try it tonight - we'll see how she likes it :) TRY IT, TRY IT, TRY IT!!!

—ChocolatePanda

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Nutrition

Calories
424 kcal
21%

Carbohydrates
37.2 g
12%

Cholesterol
156 mg
52%

Fat
29.6 g
45%

Fiber
0.3 g
1%

Protein
4.3 g
9%

Sodium
193 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mock Coconut Pie (Spaghetti Squash Pie)

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 424
Calories from Fat: 266

% Daily Value *
Total Fat 29.6g 45 %
Saturated Fat 16.2g 81 %
Cholesterol 156mg 52 %
Sodium 193mg 8 %
Potassium 123mg 3 %
Total Carbohydrates 37.2g 12 %
** Dietary Fiber 0.3g 1 %
Protein 4.3g 9 %
** Sugars 26g
Vitamin A 19 %
Vitamin C 3 %
Calcium 7 %
Iron 8 %
Thiamin 8 %
Niacin 13 %
Vitamin B6 6 %
Magnesium 5 %
Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.