Reviewed: Nov. 2, 2008

This smelled SO GOOD while baking. It tastes pretty good, kind of like a custard pie with a crunchier texture. I will make this again. Very easy to make if you have the spaghetti squash prepared beforehand.

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ellybelly310

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Reviewed: Oct. 14, 2008

This was more coarse and dry than I was expecting. I omitted the spices and used Splenda, but maybe should have added some coconut extract and cream to the batter. Next time I will cook the squash TO DEATH! This is a spaghetti squash pie, not a mock coconut pie!

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Paula B.

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Reviewed: Oct. 9, 2008

So, OK. It really doesn't taste anything like coconut (thus the 4 stars), but if you want a custard pie with texture, this is a good substitute. Maybe ading some coconut flavoring would help if you really are wanting coconut flavor without the coconut. It did have a lovely subtle lemon flavor. I served it to my hubby (who doesn't like coconut) and he thought it was great. Next time, I'll chop the squash up much finer, maybe put it in a food processor. All in all, I thought this was an excellent use of spaghetti squash. I'll make it again.

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kris

Living In: Lawrence, Kansas, USA

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Reviewed: Oct. 8, 2008

Wow, this was surprisingly tasty! I still can't understand why it's called "Mock Coconut" pie because it definitely had a flavor of its own which had nothing to do with coconut. The only reason I'm giving it 4 stars is that I used only 1/2 cup sugar and I can just imagine how gross it would have been if I had used the full amount. Try this recipe, it's surprisingly good and it has this definitely unique twist!

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tibbadee

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Oct. 5, 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.

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Kimberly

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Reviewed: Oct. 5, 2008

If I hadn't made this myself, I would have never believed that this pie was made with spaghetti squash. It is outstanding!!! Thank you so much for sharing this recipe. Definitely a 5 star recipe! I used the No Roll Pie Crust 1 from this site for the crust.

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liver60

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Reviewed: Oct. 1, 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.

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crystalathome

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Meridian, Idaho, USA

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Reviewed: Sep. 28, 2008

Sounds strange, tastes terrific, especially warm - a little like chess pie. I've found that the full recipe doesn't fit in my store-bought pie crusts, but maybe it's worked for others. Last time I used 2/3 of the filling recipe and added a bit extra spaghetti squash, and that left less waste. Still completely delicious! Give it a try!

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magyar_girl

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Reviewed: Sep. 21, 2008

This was an amazing pie. I love spaghetti squash so I was willing to give it a try. I would have never imagined it to taste so good. Not at all like a squash. I will be making this one again (many times) for sure. Will be great for Thanksgiving.

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Linda

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Reviewed: Sep. 1, 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.

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AMBERIU99

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Reviewed: Aug. 28, 2008

I thought this recipe was a joke - with a bunch of pre-teen kids giggling at the thought of somebody actually preparing it and serving it to their family. But I had some spaghetti squash left over from dinner and figured, what the heck. What do you know, it's delicious. I will definitely make this again and pass it along to my friends. Thanks for a fun AND tasty quirky dish!

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Tracy L.

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Reviewed: 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!!!

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ChocolatePanda

Cooking Level: Beginning

Living In: Davis, California, USA

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Reviewed: Aug. 10, 2008

Yummy! Hubby really liked it!

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Jodi

Cooking Level: Intermediate

Home Town: Mechanicsburg, Pennsylvania, USA

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Reviewed: 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!!

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: 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!

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BRIEKAESE

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Reviewed: Mar. 30, 2008

Yummy, yummy, yummy!! I just made this recipe and had a piece while it was still warm. It is absolutely yummy--strong vanilla flavor with the texture of, well, spaghetti squash (coconut). It is a yellow color, and I put some cinnamon on top--it smelled scrumptious while baking! Definitely recommend for an easy, tasteful way to get rid of an abundance of spaghetti squash.

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KnticEnerG

Cooking Level: Beginning

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Reviewed: Jan. 22, 2008

This was one of the greatest UNUSUAL recipes ever!!!! This turned out beautifully and I will make it over and over again. I had made this for a church dinner and had several ask for the recipe. We are hoping to try and make this recipe using maple syrup. I will post with the outcome at a later date. Just a note: Those who do not like coconut because of the texture will probably not like this pie as the texture is indicative of coconut...However, I say try it before you knock it. You may be surprised. I love this pie YUM! YUM!

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Clarissa

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Reviewed: Dec. 29, 2007

I was a little skeptical about this at first, but I had left over spaghetti squash after making another recipe on this site, and had all the other ingredients on hand. It ended up tasting quite good! It is good either warm or cooled, however we liked it better warm. Thanks for the interesting new recipe!

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