This year we had an abundance of spaghetti squash from our garden. Today I finally tried to make a pie out of it, similar to a pumpkin pie. It turned out great! Basically it’s pumpkin pie, but with spaghetti squash.
- 1 small spaghetti squash (about 2 c.)
- 1/4 -1/2 c. water
- 1/2 can evaporated milk (coconut milk will do too)
- 1/2 tsp. salt
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. ginger
- 1/4 c.brown Splenda
- 2 large eggs
- Pie shell
Cut and peel the squash, microwave with the water for about 18 min. Drain and mash well (I used my immersion blender).
Add remaining ingredients (except pie shell, of course) and mix well. Pour into a pie shell. Bake at 375F for about 15 min. then reduce heat to 350F and bake for another 20 min. or until the center has completely set. Let cool/refrigerate before serving.