Hubby and I are on the South Beach Diet and this recipe fit the bill for adding yet more vegetables to our daily diet while giving us something sweet. I prepared this with 3/4 cup of Splenda and it was very sweet. It may be that I'm just not used to eating sweets anymore, but I might cut the sweetener back a bit next time. This would be good as a baked custard (no crust) or with a nut crust for low-carb or Phase 1 South Beach dieters. As others suggested, be certain to cook the squash very well until it is very soft. I cooked each half of a large squash on "high" in the microwave in a covered pan with 1/4 cup of water, face up, for 12 minutes and let it stand while covered until cooled. Strain the squash after you remoe it from the skin so its not too soupy. Cut it into coconut-size pieces; I used kitchen scissors. Coconut extract was used in place of the vanilla, as others suggested. I will make this again. Thank you.
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