Low Carb Spaghetti Squash Pie Recipe

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Low Carb Spaghetti Squash Pie

Cheryl Chavez


Don't let the name throw you! This is awesome!!! This was my baby girl's absolute favorite dessert (not counting my low carb chocolate cup cakes!)
I have probably made this recipe about a hundred times and who knows how many ways! I have only listed a few of the variations that I have tried.
You are only limited by your lack of imagination!

pinch tips: How to Fold Ingredients



6 - 8


15 Min


15 Min


1 1/2 c
spaghetti squash (cooked)
3 large
2 oz
heavy cream
1 cup c
ideal sweetener (regular or brown)
(can use splenda, but use only 1/2 cup)
1/2 tsp
vanilla extract
1 1/2 tsp
coconut extract
salt (a tiny pinch!)

Directions Step-By-Step

Preheat oven to 350 degrees
Stir everything together, pour into glass pie plate and bake until set. (appx 10 to 20 minutes. I am high altitude, so, sometimes it takes about 25 minutes. When I lived at sea level, it took about 10 minutes. So, keep an eye on it.)
Pumpkin Pie Taste: Put cooked spaghetti squash and other ingredients into blender and blend until smooth. Add 1 teaspoon of vanilla and 2 teaspoons of pumpkin pie spice (instead of 1/2 tsp vanilla and 1 1/2 teaspoon coconut extracts)

2 teaspoons maple flavoring (instead of 1 1/2 teaspoons of coconut)

2 teaspoons of banana extract instead of coconut
Cut squash in half, remove seeds. Put cut side down on plate and cover with plastic wrap. Cook 5 to 15 minutes. Cooking time depends on wattage of microwave. I have a 1200 watt and it takes about 5 minutes. But it took 15 minutes or longer with my old one. It should be fork tender.
When it is thoroughly cooked, take a fork and scrape out all of the 'spaghetti' blot excess water from spaghetti and continue as directed in the above recipe.

About this Recipe

Course/Dish: Pies, Other Desserts
Other Tags: Quick & Easy, For Kids