Spaghetti squash pie
Recipe by Jennifer Hutchison
1 cup white sugar
3 eggs
1/4 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 1/2 cups whipped cream for garnish (optional)
Prep. Time → 20 min
Cook Time → 40 +1:30 for Squash min
1. Preheat oven to 350 degrees F (175 degrees C).
2. 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(try pureeing?) Pour the mixture into the pre-baked pie shell. If desired, dust the top with nutmeg and cinnamon.
3. 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.
desserts, pie, spaghetti squash, healthy dessert September 04, 2013 21:28
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