Spaghetti Squash Coconut Pie

Ingredients

2 medium or 1 large Spaghetti Squash (to yield 4 cup cooked Spaghetti Squash)

1 TBLspoon Coconut extract

8 oz Nonfat Evaporated Milk

¾ cup Splenda artificial sweetener

2 Eggs

½ teaspoon Salt

Directions

Preheat oven to 350 degrees.  Coat bottom of baking dish large enough to hold Spaghetti Squash(es). Puncture Squash with fork or knife a dozen or so times all around the Squash. Bake for 1 to 1 ½ hours – until Squash skin gives easily to the touch.  Rotate Squash every half hour. After Squash has cooled, cut in half and remove all seeds.  Ream out Squash from its shell and place in a separate bowl.

Coat pie plate with nonstick spray and set oven at 350 degrees.  Beat Eggs with a fork.  Add Coconut Extract, Milk and Sweetener.  Mix 4 cup Spaghetti Squash into the mixture.   Place in pie pan and bake for 45 minutes.  After cooled, cut pie into 8 portions.

Serves 8.

Abstinent Measuring

1 serving = ½ c vegetable, ¼ protein

*contribution from Area II Cookbook 2004