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
- 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
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.