Recipe by Julie Taylor
"Not too many people would know this pie is not made with coconut, but actually uses spaghetti squash. I wasn't sure what to do with a bumper crop of spaghetti squash and this quickly became an annual answer to a now non-issue!"
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fresh lemon juice
cooked, shredded spaghetti squash
1 (9 inch)
pie shell, baked
1 1/2 cups
whipped cream for garnish
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!
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.
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.
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!!
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.
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.
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.
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!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Mock Coconut Pie (Spaghetti Squash Pie)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 266
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