OK, stay with me on this one. I was skeptical too until I made this the first time and my mind was blown. It's a custard based pie, so it's sweet and has fall flavors, but has a little crunch from the squash that kind of reminds me of coconut.
But it's not coconut. It's a vegetable. But it's great. Just go with it.
Servings: 8-12
Prep Time: 1 hr 30 min
Total Time: 2 hr 15 min
INGREDIENTS:
1 prepared pie crust (store bought or make your own)
1 cup sugar
3 eggs
1/4 cup butter, melted
1 Tbsp lemon juice
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp nutmeg
3 cups cooked and cooled shredded spaghetti squash*
*To cook spaghetti squash, cut it in half, get rid of the seeds, put on a cookie sheet with some water in the bottom skin side down. Roast at 400 degrees for 45 minutes or until fork tender.
DIRECTIONS:
1. Preheat oven to 350 degrees. Place the pie crust in a greased 9 inch pie dish, crimp the edges and set aside.
2. Beat together sugar and eggs until light and frothy. Add butter, lemon juice, vanilla, and spices and mix well. Gently stir in the cooled spaghetti squash.
3. Pour mixture into the prepared pie dish. I like to sprinkle some extra cinnamon on top before popping it in the oven.
4. Bake 40-45 minutes or until a toothpick inserted into the center comes out clean. Cool before serving. Then try it and tell me it's not hella good.
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