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!)
Pie crust (pre-made or homemade. I needed 2 to have enough crust for them to be mini)
1 cup white sugar
¼ cup butter, melted
1 teaspoon lemon juice
1 teaspoon vanilla extract
3 cups cooked, shredded spaghetti squash
1 pinch ground cinnamon (optional)
1 pinch ground nutmeg (optional)
Whipped Topping (optional)
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.)
Drop temperature to 350 once removing the shells. 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.
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.
Top with Whipped Cream, if desired. Sprinkle with additional cinnamon if you choose.
Published by roastnrelish
I am a full time food lover, and full time elementary assistant principal. I love cooking and eating beautiful food.
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