I had an extra half of a spaghetti squash sitting in my fridge waiting to be put to use, and this was a fantastic way to do it! I found that just that half was almost a perfect 3 cups. I made a few changes as per other reviewer's suggestions: lessened the sugar to about 1/2 cup, and cut the "spaghettis" up a bit. Also, I omitted one egg and added 1/4 cup of coconut milk instead, as well as adding about a tsp of cinnamon and leaving out the nutmeg (didn't have any at the time), and baked it in a pre-made graham crust I had accidentally bought a while ago. SO GOOD! I planned to add the whipped cream at first, but upon tasting it found it so rich that it really wasn't necessary for me. I'll definitely make it again if I ever need to get rid of some squash!
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I had an extra half of a spaghetti squash sitting in my fridge waiting to be put to use, and...