Using spaghetti squash in a sweet dish might be a surprise, but try this recipe from Vicky Murphy. It will remind you of a chess pie with a twist. “A friend shared [the recipe] with me back in the late 1970s when I first became aware of the squash. You can use almond flavoring or probably most any flavoring you like. I like to serve it with low-cal whipped cream, from the can, not the good stuff, to keep it as low calorie as possible,” Murphy said. She also said you can vary the amount of flavoring up to 2 tablespoons.
If your spaghetti squash provides more “noodles” than needed, toss the remainder in vinaigrette with chopped fresh tomatoes, garlic and basil for a quick mock pasta entree.
Ingredients:
1 small spaghetti squash (about 1 1/2 pounds) 3/4 cup granulated sugar 3 eggs 1/4 cup milk 1 tablespoon flour 1 1/2 teaspoons coconut flavoring or vanilla extract Pinch salt 1 unbaked 9-inch pie crust
Preparation:
Cut squash in half lengthwise and scoop out seeds. Place halves cut side up in microwave-proof dish and cook in microwave 10 minutes or until squash gives when pressed and flesh is very tender. Carefully remove from microwave and allow to cool to room temperature.
Preheat oven to 350 degrees.
In a large bowl, whisk together sugar, eggs, milk, flour, coconut flavoring or vanilla, and salt.
Using a fork, shred the spaghetti squash flesh into “noodles.” You should have 2 1/2 to 3 cups. Arrange squash in the bottom of the pie crust. Pour sugar mixture over squash and bake 40 minutes or until the filling is just set. Remove from oven and let pie rest at least 10 minutes before serving. Refrigerate any remaining pie.
Per serving: 205 calories (percent of calories from fat, 33), 3 grams protein, 31 grams carbohydrates, 1 gram fiber, 8 grams fat (2 grams saturated), 54 milligrams cholesterol, 186 milligrams sodium.
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