7. Spaghetti Squash Coconut Custard Pie

Spaghetti Squash Coconut Custard Pie

Bet you didn't think there were any dessert spaghetti squash recipes! Well think again because this coconut custard pie uses spaghetti squash to make this a delicious low-carb dessert! Like I mentioned earlier, spaghetti squash takes up the flavors of whatever it is paired with, so it's really not a bad idea to incorporate it into dessert. The sweetened coconut on top and texture of the spaghetti squash really make you think you are eating coconut cream pie, just without a crust!

Ingredients:

1 13.5 oz. can light coconut milk

1/4 c. agave syrup

6 tablespoons flour

2 teaspoons baking powder

1/4 teaspoon salt

4 eggs

1 teaspoon vanilla extract

1/2 teaspoon coconut extract

1 cup cooked spaghetti squash

Grated sweetened coconut to sprinkle on top

Directions:

Put all ingredients (except the spaghetti squash and the coconut) into a blender or food processor. Blend or process for three minutes until smooth. Stir in squash. Pour into a deep-dish 9- or 10-inch pie plate. Sprinkle a little coconut on top. Bake at 350F for 40-45 minutes or until a knife inserted in the center come out clean.

Source: barbarabakes.com

Spaghetti squash takes a little getting used to, but it's delicious when you give it a try. What's your favorite spaghetti squash recipe?

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