Mock Coconut Pie (Spaghetti Squash Pie)
Spaghetti squash is a popular low-carb substitute for pasta due to its spaghetti-like texture.
This is vegan and gluten free recipe. Dish can be prepared in 120 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Mock Coconut Pie (Spaghetti Squash Pie)
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C).
-
Cut the spaghetti squash in half lengthwise and remove the seeds.
-
Place the spaghetti squash halves cut-side down on a baking sheet and bake for 40-45 minutes, or until the flesh is tender.
-
Allow the spaghetti squash to cool slightly, then use a fork to scrape the flesh into a large bowl.
-
In a separate bowl, whisk together the coconut milk, coconut flour, maple syrup, vanilla extract, cinnamon, and salt.
-
Add the coconut milk mixture to the spaghetti squash and mix until well combined.
-
Grease a pie dish with coconut oil and pour the spaghetti squash mixture into the dish.
-
Sprinkle shredded coconut on top.
-
Bake for 30-35 minutes, or until the pie is set and the top is golden brown.
-
Remove from the oven and let it rest for 30 minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 25g9%
- Sugars 10g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
