Few people would be aware that this spaghetti squash pie doesn’t actually contain coconut. I didn’t know what to do with a surplus of spaghetti squash, and this rapidly turned into a yearly solution to a problem that is no longer an issue!
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
Ingredients
- 1 cup white sugar
- 3 large 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 (Optional)
- 1 pinch ground cinnamon (Optional)
- 1 ½ cups whipped cream for garnish (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat sugar and eggs together in a mixing bowl until light and frothy. Beat in butter, lemon juice, and vanilla until well blended. Stir in spaghetti squash.
- Pour the mixture into prebaked pie shell. Dust the top with nutmeg and cinnamon.
- Bake the pie in the 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.
Nutrition Facts
| Calories | 424 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 146 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 16 g |
| Sodium | 193 mg |
| Sugars | 26 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Added cocoa powder , halved between peacan pie crust and baked pie crust. Used liquid egg whites. This turned out great! Dusted it with a little powdered sugar. Lovely treat
Very good! I made it without the crust. I also halved sugar & butter — replaced vanilla flavoring with coconut flavoring. It has a pleasing texture.
I made this and it’s unbelievably delish! I blended the cooked squash and added a bit of coconut extract then sprinkled a bit of coconut on top for looks. Wow it’s feels lighter then a regular cream pie.
This recipe made 2 pies for me. I should have read the reviews first so that I could have made adjustments. My custard did not turn out right but it was still edible but I think that 1C sugar was a bit much. I did not use cinnamon but just nutmeg on the top and that made it feel holidayish. Great flavor, subtle squash undertones, used a store bought crust because I simply did not have time to make one. Will make again.
Fun, easy, everyone loved it!
I made a mini one! 2 tbsp(s), Stevia In the Raw (next time I’d use just one, quite sweet!) 1 large, Egg 2 tbsp, Coconut oil 1 tsp, Lemon juice, raw 1/2 tsp, Vanilla extract 1 cup, Spaghetti squash 1 pinch nutmeg, ground Cooked it on 350 in my ninja foodie on bake for 25 minutes. Served with Halo Top Vanilla. 2 pinches cinnamon, ground
I made this for my best girlfriends and told them it was spaghetti squash pie. We were all beyond skeptical. But they loved it! The funny part was they kept saying it tasted like coconut pie. So I showed them the recipe and we laughed at how accurate the name is. I think they all had a second helping. It really was that good. I was shocked.
I made this and just let my family assume it was coconut… lol It was a total hit. Even family members that do not eat squash loved it. All were surprised by how good it was. I have actually made this recipe several times.
A great (can be) low-carb seasonal recipe and unique way to add different veggies into breakfast. I replaced the sugar with 6 packets of Splenda (1 per slice) and thought it was plenty sweet. Did not use a crust, but did everything else in the recipe as written. We had it for breakfast with bacon. Next time I might add cottage cheese or ricotta as an experiment. I would also suggest cooking the squash in the oven instead of microwaving to reduce moisture issues; I didn’t have any.
It sounded a little strange at first but it tasted really good and I would, will be making it again. Thanks for posting it!!
Like many of the other cooks I was skeptical, but my husband and I both like the pie very much. I made it following the recipe but the next time I make it I am going to add coconut extract instead of the vanilla, not that I didn’t like the vanilla but just to see the difference.
Love this!! I don’t bake this in a pie crust, i just put the mixture in a glass baking dish and it turns out great.
I love this pie! After shredding the squash, I cut the strings into small pieces which makes serving the pie easier. Our whole family loves it. I recommend squeezing the excess water out the squash to keep your pie crust crispy. To cut the sugar, use half a cup of sugar and half a cup of Stevia. I also add a teaspoon of coconut extract.
This mock pie is GREAT! I cook my squash with water in the oven. I had read one negative review so I drained my squash as much as possible before combining (and btw, three loose cups not packed – had myself a bit of a mess) i will agree with another reviewer that it was a bit sweet – but not too sweet – I think though a drop to 3/4 sugar would fix much of that. All that said, my son HATES spaghetti squash-after two pieces of pie we told him….lol His reaction, “I’ve been betrayed!!!” Really it was great…put me in mind somewhat of pecan pie for sweetness.
Okay, had some leftover spaghetti squash, and wanted something different. Nothing to lose. I used stevia instead of sugar, the only difference. So glad I tried this, it is definitely a win for us diabetics!
I loved this recipe but cup of sugar was much too much for us. Tried it again with a little less than half a cup and loved it. Also shaved the butter down a bit and made it without crust. We don’t skip the whipped cream, though!
I had 2 cups of leftover spaghetti squash, so adjusted ingredients accordingly. We are eating low carb(ish), so I substituted the white sugar with 1/4 cup of agave syrup. Next time I would halve that if the spaghetti squash was as sweet as this one. Also halved the butter. I substituted the cinnamon and nutmeg for pumpkin pie spice. Next time, I would add a pinch of salt. Delicious as a dessert, but I also ate a slice in the morning for breakfast!
I made it today and love it. It is sweet, may cut the sugar by 1/2 and I added a few drops of coconut extract. Used a a pre made pie dough and still good. Top it with a little whipped topping or a bit of vanilla ice cream One other thing that might be good is to chop the squash so it isn’t so stringy. Flavor is excellent.
It was a HIT!! Everyone loved it. It was both delicate and flavorful. I made a couple changes…Substituted 1/3 of the butter with coconut oil. Decreased the sugar by 1/2 and it was still plenty sweet enough. We all agreed it tasted both like coconut and mildly like pumpkin. It was delish and for sure one a pie I will make over and over.
Simple and delicious! Great, easy way to use spaghetti squash. Everyone loved it and it made them all excited that we had so much squash from the garden this year. I used mostly the full cup of sugar and didn’t think it was too sweet. The whipped topping totally works!
Sooooo good! You can’t tell the difference.