Spaghetti Squash-Coconut Custard Pie
Katy at Food For a Hungry Soul posted a Weight Watcher’s Spaghetti Squash-Coconut Custard Pie recipe recently and since I planted spaghetti squash in my garden I decided it was a great way to use squash and make a more healthy dessert.
My husband and kids turned up their noses at the thought of eating squash in a pie. But as Katy points out in her post, spaghetti squash takes on the flavors around it, so I was confident that I would like it. Not only did I like it, but my husband and I both loved it. My kids wouldn’t try it, but I didn’t even force them to try it, because my husband and I were happy to have it all to ourselves. I even had it for breakfast one day. Thanks Katy for sharing this recipe!
The sweetened coconut on top and texture of the spaghetti squash really make you think you are eating coconut cream pie – without a crust. I topped the pie with a little light Cool Whip.
Katy mentioned in her post that it wasn’t sweet enough for her, so I changed the recipe a bit. I added 1/4 cup of agave syrup and used light coconut milk instead of skim milk. Here’s my version:
Spaghetti Squash-Coconut Custard Pie
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.
i followed the exact directions & mine tasted just like an egg casserole. not at all what i had in mind. does anyone else have this problem?
I have made spaghetti squash pie for years. We love it. I have fooled many peoplebthinkong it was coconut. I cut it very small like coconut and add 1/4 tsp. Coconut extract
to the filling. Also shake just a bit of nutmeg in the filling. Excellent.
Can you substitute cornstarch for flour; to make it gluten-free?
I haven’t tried it, but yes I think you’d be fine to make that substitute.
Just had this for Thanksgiving and it was a huge hit. Several guests asked for the recipe. Even my 9 year old nephew loved it (until he heard someone mention that there was squash in there)!
What a fun pie to make for Thanksgiving. So glad your guest loved it. Thanks for the feedback!
It semms really yummy. I just can't control myself to try this wonderful dish as I am lover of Spaghetti. This is really crispy and yummy and will taste delicious with vanilla. Thanks for the racipe..
It is unbelievable how versatile some foods are. Who would have guessed spaghetti squash?
Yum yum yum! Who would ever think there was something healthy in there? It looks great!
We don't have spaghetti squash here but from what I've read it's very popular in America. I've enquired about it and have been told that you can request it to be ordered in. Your pie has made me want to order it in tout suite! 🙂
I would have never thought spaghetti squash in a pie but I bet it was good! I would like to try this when I start seeing the spag squash at the market.