I first tried this recipe at cooking club based on squash, and loved it. In order to make it more party friendly, I went ahead made them small. This is a great pie for those who are looking for a healthier pie as well as those with coconut allergies (Malisa!)
Preheat oven to 350 degrees F (175 degrees C). Cut pie crust into circle and press into floured muffin tin.(note: You must have greased and floured your tin or the pies will stick.)
Stir in the spaghetti squash.
Pour the mixture into the prebaked pie shells. Dust the top with nutmeg and cinnamon. (note: It tastes more like coconut without the nutmeg and cinnamon, and more like pumpkin pie with it)
Bake the pie preheated oven until toothpick comes out clean, 30-40 minutes. Cool on a rack before serving.