Jane Windham’s recipe for Spaghetti Squash Pie
Ingredients:
3/4 cup sugar
3 eggs
1/4 cup butter, melted
1 tbsp fresh lemon juice
1 tbsp lemon zest
1 tbsp coconut flavoring
3 cups cooked and shredded spaghetti squash (directions below)
1 9-inch pie shell, baked
1 pinch ground nutmeg
1 pinch ground cinnamon
Directions:
1. Preheat oven to 350 degrees.
2. Beat the sugar and eggs together in a mixing bowl until light and fluffy.
3. Beat in the butter, lemon juice, zest, and vanilla. Mix until well blended.
4. Stir in the spaghetti squash.
5. Pour the mixture into the prebaked pie shell.
6. Dust the top with nutmeg and cinnamon.
7. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Allow to cool before slicing.
8. Serve with whipped cream, if desired.
To cook the spaghetti squash: Cut in half lengthwise, scrape out the seeds and pulp, then place face down on a cookie sheet covered with foil. Bake 30-40 minutes at 375 degrees. When cool enough to handle, use a fork to scrape out the flesh.
See more from Jane Windham at cottageatthecrossroads.com.