What a clever way to use an abundance of spaghetti squash and get the family to eat more vegetables. I baked the squash in the oven and blended the eggs, butter, and sugar (I only used 1/2 cup) in the blender. I added coconut extract instead of vanilla and dusted the pie top with a little real coconut prior to baking. I did chop the squash to give it more of a coconut texture like one writer suggested. The taste and texture are both fantastic and I will definitely be making this again.
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What a clever way to use an abundance of spaghetti squash and get the family to eat more...