Spaghetti Squash Pie
A sweet and creamy dessert pie featuring tender spaghetti squash, infused with coconut and rich flavors, perfect for a unique and healthy treat.
Ingredients
Instructions
- Microwave the squash on high for 6 minutes per pound, making sure there are several slits in the skin of the squash.
- Allow the squash to cool, then cut it open and remove the seeds and discard them.
- Use a fork to scrape out the squash pulp and set aside.
- In a mixing bowl, combine sugar, brown sugar, and flour.
- Add evaporated milk, water, egg yolks or eggs, and coconut extract to the dry ingredients and mix well.
- Pour the mixture into a prepared pie crust or baking dish.
- Bake at 350°F (175°C) for approximately 45-50 minutes or until set and lightly browned.
- Allow to cool before serving.
Tips & Substitutions
For optimal texture, ensure the spaghetti squash is fully cooked before scraping out the pulp. If you want a lighter version, you can substitute half the evaporated milk with unsweetened almond milk. Additionally, consider adding a pinch of nutmeg for a warm flavor. This dish can also be made with a gluten-free flour blend if needed.
Serving Suggestions
Serve this Spaghetti Squash Pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. Pair it with a fresh fruit salad or a simple green salad for a balanced meal. It also complements well with dishes like Lemon Lime Trifle for a festive touch.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the pie in the oven at 350°F (175°C) for about 15-20 minutes until warmed through, or microwave individual slices for quick servings. Avoid reheating multiple times to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Spaghetti Squash Pie contains roughly 303 calories, with 7g protein, 55g carbohydrates, and 7g fat. It is an excellent source of vitamin C (27% of the Daily Value), and a good source of iron and protein. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of squash for this recipe?
While spaghetti squash is ideal for its texture, you can experiment with butternut squash for a sweeter flavor. Just ensure it is cooked until soft before mixing it with the other ingredients.
How do I know when the pie is done baking?
The pie is done when the edges are set and the top is lightly browned. You can insert a knife in the center; it should come out clean or with only a few moist crumbs attached.
Can I make this pie ahead of time?
Yes, you can prepare this pie a day in advance. Just bake it, let it cool, and store it in the refrigerator. Bring it to room temperature before serving or reheat as needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).