Low Carb Spaghetti Squash Pie

Low Carb Spaghetti Squash Pie

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Cheryl Chavez

By
@cheryllynnchavez

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!

Rating:

★★★★★ 1 vote

Comments:
Serves:
6 - 8
Prep:
15 Min
Cook:
15 Min

Ingredients

  • 1 1/2 c
    spaghetti squash (cooked)
  • 3 large
    eggs
  • 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
  • pinch
    salt (a tiny pinch!)

How to Make Low Carb Spaghetti Squash Pie

Step-by-Step

  1. Preheat oven to 350 degrees
  2. 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.)
  3. Variations:
    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
  4. TO COOK SPAGHETTI SQUASH:
    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.

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