Best 2 Mock Coconut Pie Spaghetti Squash Recipes

**Coconut Pie Spaghetti Squash: A Unique and Delicious Low-Carb Alternative**

If you're looking for a unique and delicious way to enjoy the classic flavors of coconut pie, look no further than this mock coconut pie spaghetti squash recipe. This innovative dish combines the health benefits of spaghetti squash with the indulgent flavors of coconut cream, vanilla, and cinnamon. The result is a creamy, flavorful, and satisfying dessert that's also low in carbs and calories. Not only is this recipe a great way to satisfy your sweet tooth, but it's also a fun and creative way to incorporate more vegetables into your diet.

This article provides step-by-step instructions for making this delightful dessert, along with additional variations and serving suggestions. Whether you prefer a traditional coconut cream filling or a more decadent chocolate coconut cream filling, you'll find a recipe here that suits your taste buds. So gather your ingredients and get ready to indulge in this guilt-free coconut pie spaghetti squash!

Let's cook with our recipes!

MOCK COCONUT PIE (SPAGHETTI SQUASH PIE)

Mock Coconut Pie (Spaghetti Squash Pie) image

Not too many people would know this pie is not made with coconut, but actually uses spaghetti squash. I wasn't sure what to do with a bumper crop of spaghetti squash and this quickly became an annual answer to a now non-issue!

Provided by Julie Taylor

Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

1 cup white sugar
3 eggs
¼ cup butter, melted
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
3 cups cooked, shredded spaghetti squash
1 (9 inch) pie shell, baked
1 pinch ground nutmeg
1 pinch ground cinnamon
1 ½ cups whipped cream for garnish

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Beat the sugar and eggs together in a mixing bowl until light and frothy. Beat in the butter, lemon juice, and vanilla until well blended. Stir in the spaghetti squash. Pour the mixture into the prebaked pie shell. If desired, dust the top with nutmeg and cinnamon.
Bake the pie in preheated oven until a knife inserted in the center comes out clean, 40 to 45 minutes. Cool on a rack before serving. Garnish with whipped cream, if desired.

Nutrition Facts : Calories 424.1 calories, Carbohydrate 37.2 g, Cholesterol 146.1 mg, Fat 29.6 g, Fiber 0.3 g, Protein 4.3 g, SaturatedFat 16.2 g, Sodium 192.5 mg, Sugar 26 g

MOCK COCONUT PIE (SPAGHETTI SQUASH)

Mock Coconut Pie (Spaghetti Squash) image

Few would know this pie is not coconut. I found the recipe in a community newspaper when vacationing in a very rural area of West Virginia about twenty years ago.

Provided by mew Elaine in MD

Categories Pie

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 9-inch baked pie crust
1 large spaghetti squash, cooked (about 2 lbs)
3 large slightly beaten eggs
1/4 cup melted butter
1 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla
ground nutmeg (optional) or cinnamon (optional)
whipped cream, as garnish (optional)

Steps:

Set oven 350.
With two forks, scoop squash from shell and set aside (you want approximately 3 cups).
In large mixing bowl combine eggs, sugar, butter, lemon juice and vanilla.
Whisk well.
Stir in spaghetti squash.
Pour into prebaked pie shell and sprinkle with nutmeg or cinnamon if desired.
Bake 40-45 minutes until a knife inserted in the center comes out clean.
Cool on rack.
Serve with a dollop of whipped cream.
Store, covered, in the refrigerator.

Tips:

Choose spaghetti squash that are firm and heavy for their size, with no blemishes or soft spots.
To easily cut spaghetti squash, use a sharp knife to cut it lengthwise in half. Then, scoop out the seeds and stringy pulp with a spoon.
Spaghetti squash can be cooked in a variety of ways, including roasting, baking, and steaming. Roasting is the most popular method, as it gives the squash a slightly caramelized flavor.
To prevent the spaghetti squash from becoming watery, be sure to drain off any excess moisture before adding the filling.
If you don't have coconut milk on hand, you can use unsweetened almond milk or soy milk instead.
For a vegan version of this recipe, use vegan cream cheese and butter.

Conclusion:

Spaghetti squash is a delicious and versatile vegetable that can be used in a variety of dishes. The mock coconut pie spaghetti squash recipe is a unique and flavorful take on a classic dessert. It's perfect for a special occasion or a weeknight meal. With its creamy coconut filling and crispy crust, this dish is sure to be a hit with everyone who tries it.