Katy at Food For a Hungry Soul posted this 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.
Cafe Rio Sweet Pork Barbacoa Salad
I love to bake, especially cookies, cakes, and pies.
{ 26 comments… read them below or add one }
I saw this on Katy's blog and thought it was so interesting. Yours looks wonderful and just like coconut cream pie!!! I want to also give this a try sometime.
Wow-this is really an intriguing recipe. I have never thought to use spahetti squash in a sweet dish, but it really does take on the flavor of whatever you make it with.
Looks fab!
Yummm…. yours looks so good. Love the idea of the agave syrup in this. I'll bet it was just PERFECT. Of course, you know I'm just going to have to make it like you!!! I am so glad you enjoyed this.
Pie looks delicious and very tempting presentation..yummy cream..
this is definitely one of the more interesting (crazy?) things I've ever heard of… i wonder what I'd think it was if it was served to me and nobody explained it.
Love this recipe! A great healthy twist!
Clever way to use spaghetti squash, and it looks delicious. You shouldn't have told your kids what was in the pie!
This sounds so neat! I bet it tasted amazing:)
If I had read the recipe for this in a book I would have passed right over it. But, with your recommendation, I have to try it. I like the ingredients separately, so why not combined? It's always fun to try something new.
This reminds me of pumpkin pie in a way. I bet this is really delicious!!
This is an interesting recipe…It looks great but I've never had spaghetti squash before so it is hard for me to imagine what it would taste like. It is a must try!
I thought this pie looked good on Katy's site too!! There's something about the squash and coconut that just sounds like they would be good together!
Boy, this sounds wonderful!! I didn't grow any spaghetti squash this year, hopefully the market has some.Don't you love Katy's recipes?
What an unusual pie! That flavor combo is fantastic! Yummy!
Cheers,
Rosa
I'll have to check Katy's out too – I admit the post caught my eye because I thought the ingredients were really different
What a different pie for me! I've never tried something like that!
This sounds good! Very creative use for that spaghetti squash :)
Wow! This looks great. A healthy ingredient in Dessert . . .
Good to meet you yesterday at Kalyn's .
Fabulous blog!
Sounds awesome. I've never heard of spaghetti squash. Is it supposed to be in savory dishes? Is it a thinner version of the regular one?
Jackie Spaghetti squash is usually served as a substitute for spaghetti. You cook it and then use a fork to break it into strings. I did a post about it last year http://www.barbarabakes.com/2008/07/spaghetti-squash-with-quick-pasta-sauce.html. It is really yummy – give it a try sometime.
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.
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! :)
Yum yum yum! Who would ever think there was something healthy in there? It looks great!
It is unbelievable how versatile some foods are. Who would have guessed spaghetti squash?
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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..