Mock Coconut Pie Spaghetti Squash Pie

Bake at 350f for 40 45 minutes or until a knife inserted in the center come out clean. Pour into pie pan or prepared unbaked low carb crust. Create a profile go.

Olivia Luz

Pour into prebaked pie shell and sprinkle with nutmeg or cinnamon if. Ingredients 1 cup white sugar 3 large eggs eggs 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 cups whipped cream for garnish. Put all ingredients except the spaghetti squash and the coconut into a blender or food processor. Ingredients 1 cup white sugar 3 eggs 1 4 cup butter melted 1 tbsp fresh lemon juice 1 tsp vanilla extract 3 cups shredded spaghetti squash cooked 1 9 inch pie shell baked 1 pinch ground nutmeg optional 1 pinch ground cinnamon optional 1 1 2 cup whipped cream for garnishing optional. Sprinkle a little coconut on top.

With two forks scoop squash from shell and set aside you want approximately 3 cups. Pre cooked spaghetti squash masquerades as coconut in this creamy baked pie that will leave everyone. Back to mock coconut pie spaghetti squash pie recipe. Blend or process for three minutes until smooth. Back to mock coconut pie spaghetti squash pie recipe.

Bake at 350 degrees for 25 minutes or until custard is set and coconut topping is browned. In large mixing bowl combine eggs sugar butter lemon juice and vanilla. Sprinkle reserved coconut on top. Meal type appetizers snacks. Directions set oven 350.

RELATED ARTICLE :

french stuffing
fresh pineapple upside down cake gluten free
fluffy buttercream frosting with shortening

Stir in spaghetti squash. Pour into a deep dish 9 or 10 inch pie plate. Instructions reserve 1 4 cup coconut for topping place the remaining ingredients in a blender until well mixed. Stir in spaghetti squash. Bake at 350 degrees for 25 minutes or until custard is set and coconut topping is browned.

Instructions reserve 1 4 cup coconut for topping place the remaining ingredients in a blender until well mixed. With two forks scoop squash from shell and set aside you want approximately 3 cups. Pour into prebaked pie shell and sprinkle with nutmeg or cinnamon if.