Not too many people would know this pie is not made with coconut, but actually uses spaghetti squash. I wasn't sure what to do with a bumper crop of spaghetti squash and this quickly became an annual answer to a now non-issue!

Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Beat the sugar and eggs together in a mixing bowl until light and frothy. Beat in the butter, lemon juice, and vanilla until well blended. Stir in the spaghetti squash. Pour the mixture into the prebaked pie shell. If desired, dust the top with nutmeg and cinnamon.

  • Bake the pie in preheated oven until a knife inserted in the center comes out clean, 40 to 45 minutes. Cool on a rack before serving. Garnish with whipped cream, if desired.

Nutrition Facts

424 calories; protein 4.3g 9% DV; carbohydrates 37.2g 12% DV; fat 29.6g 46% DV; cholesterol 146.1mg 49% DV; sodium 192.5mg 8% DV. Full Nutrition
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Reviews (174)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/12/2008
I was kind of skeptical but this tasted AWESOME. Even after I replaced the sugar with Splenda the eggs with egg whites and the butter with butter spray. It's really delicious and tastes nothing at all like squash! Read More
(119)

Most helpful critical review

Rating: 3 stars
10/02/2008
I did not really like this at all. It was just strange. There seemed to be a lot of watery juice in it. Sorry. This did not work for me. Read More
(6)
199 Ratings
  • 5 star values: 128
  • 4 star values: 42
  • 3 star values: 17
  • 2 star values: 6
  • 1 star values: 6
Rating: 5 stars
05/11/2008
I was kind of skeptical but this tasted AWESOME. Even after I replaced the sugar with Splenda the eggs with egg whites and the butter with butter spray. It's really delicious and tastes nothing at all like squash! Read More
(119)
Rating: 5 stars
09/01/2008
Just make it, seriously, I had my doubts, but I gave it a shot and it was great!!! For anyone not sure how to cook the squash, I cut it in half lengthwise, scraped out the seeds and pulp, and then placed face down on a cookie sheet and baked at 400 for 40 minutes. I let it cool for a little bit and then I scraped out the flesh with a fork. I had a rather large squash and got about 5 cups out of it, so you should only need 1. If you do not cook the squash long enough, the pie may have unwanted liquid. I will definitely make this again. Read More
(91)
Rating: 5 stars
02/15/2011
This is absolutely delicious! My teenagers ask for it all the time. They love it for breakfast! Warm or cold! I would recommend always using the oven to bake the squash when preparing it as the pie seems to be watery if the squash is microwaved. I blend the sugar (I use less than a cup), eggs, butter, lemon juice and vanilla in a blender and pour over the squash and stir together and pour into a greased 9X9 dish and bake as recommended until a knife comes out clean. I have never used a pie crust with this recipe and we have never missed it. The squash seems to be a more acceptable texture to most if it is chopped up into small strands before mixing in. Read More
(64)
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Rating: 5 stars
06/24/2008
Wow. I was scared to try this pie but I'm SO glad I did. It was so good. My mother in law and husband couldn't believe there wasn't any coconut in it! It did take a bit longer to cook and when I finally pulled it out after 50 minutes (and my oven runs HOT) it still didn't allow a knife to come out clean but it was still great. I think I'd recommend cutting the squash up a bit. When it's long and stringy it's tough to cut each piece. The whipping cream is wonderful on it -- don't skip it!! Read More
(46)
Rating: 4 stars
10/05/2008
I was pleasantly surprised at how well this turned out. I didn't want to make a crust or go buy one so I made it crustless. No problem. I didn't want the added fat anyway. It was a too sweet for me. Next time I might cut the sugar in 1/2. Read More
(39)
Rating: 4 stars
02/02/2011
I was realllllyyyy nervous because I added the squash straight from the oven and it seemed to make the egg mixture go runny. Then I thought I added too much squash (I made a mess). BUT it turned out fine!!!! I agree cut up your squash maybe drain off the liquid and let it cool after you cook. But it's great!!!! I added 1/4 C coconut just for fun too. Also this only used up about 1/4 of the squash I have. Read More
(32)
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Rating: 5 stars
08/15/2008
What a surprise! I was looking for something to do with spaghetti squash found this recipe tuned down my initial "eww..." and "uh...." reactions tried it... and I LOVE IT! So does my husband and his 8 year-old daughter is going to try it tonight - we'll see how she likes it:) TRY IT TRY IT TRY IT!!! Read More
(20)
Rating: 5 stars
10/09/2011
Like everyone else I was pleasantly surprised! I cut the sugar to 3/4C reduced the butter to 3Tbsp and they were great. Also to further cut the fat and calories I made them in cupcake tins lines with wonton wrappers from any asian grocery store. Use the square ones spray the pan first and use a small glass to press the wonton wrapper into the well of the pan. Fill with the mixture and bake only 30 min. The swap saves almost 100 calories and they make very cute petite desserts or appetizers! Read More
(17)
Rating: 5 stars
08/28/2008
I thought this recipe was a joke - with a bunch of pre-teen kids giggling at the thought of somebody actually preparing it and serving it to their family. But I had some spaghetti squash left over from dinner and figured, what the heck. What do you know, it's delicious. I will definitely make this again and pass it along to my friends. Thanks for a fun AND tasty quirky dish! Read More
(16)
Rating: 3 stars
10/02/2008
I did not really like this at all. It was just strange. There seemed to be a lot of watery juice in it. Sorry. This did not work for me. Read More
(6)
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