Monday, June 29, 2009

Spaghetti Squash-Coconut Custard Pie

Do you remember this old Weight Watcher's recipe? Spaghetti squash virtually replaces all the high calorie, high fat coconut and you still have a delicious coconut custard pie that satisfies that dessert craving. As spaghetti squash tends to take on the flavors around it, its flavor is barely discernible. Ole Sweetie-Pi, who doesn't like squash anything, liked this.

Start by preparing your spaghetti squash. I cook mine whole. There are a number of ways to prepare it. You can boil it whole in a pot of water for about an hour or until it pierces easily with a knife. Or place on a baking sheet, and bake at 375F for an hour, or you can put it on a microwave safe dish, microwave it on high maybe for 15 minutes or so. If you choose to bake or microwave it, make sure and pierce it all over to let the steam escape or you might have a squash explosion from the steam that builds up inside the squash. You can also cut the squash into half and proceed, which will reduce preparation time, but you will need a sharp cleaver and the arms and strength of a WWF wrestler.

Once it's softened, let this cool, as the squash will be too hot to handle comfortably. Once cool, you can cut it open, scrape out the seeds and stringy stuff, discard them, and what you have remaining is some nice pulp. With a fork, scrape out the pulp, (it should come off in nice shreds) and proceed with the rest of the recipe. I made the squash the night before, let it cool overnight.

Whew! The good news is, this pie needs no crust!

Now for the pie recipe.

Spaghetti Squash-Coconut Custard Pie

2 cups skimmed milk
6 tablespoons flour
2 teaspoons baking powder
1/4 teaspoon salt
4 eggs
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 cup cooked spaghetti squash
A little grated coconut to sprinkle on top

Put all ingredients (except the spaghetti squash and the coconut) into a blender or food processor (or just mix well in a large bowl). Blend or process for three minutes until smooth. Stir in squash. Pour into a deep-dish 9- or 10-inch pie plate. Sprinkle a little coconut on top. Bake at 350F for 40-45 minutes or until a knife inserted in the center come out clean.

Now, you'll notice that this recipe does not call for sugar, so for me it was not quite sweet enough. I think I'll add a small amount of coconut into the batter to add sweetness and also to amp up the coconut flavor because my favorite part was those little bits of coconut that were sprinkled on top.

Grins. Is that defeating the purpose of the recipe?

46 comments:

  1. Is there anything better than a slice of this? Wow! I would love to have some too!

    Angie's Recipes

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  2. Nope Angie, I dont think anything is better than a slice of this. It looks great, Katy!

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  3. Oh wow....love that coconut custard pie......looks drool worthy....very awesome.....


    Iam happy that you liked the post and the words in the post....Thank you so much for your valuable comment....Keep visiting....

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  4. Wow, a combo I never would have dreamed of! Sounds delicious, Katy!! Luckily I have a hubby w/ those kind of arms ;)

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  5. This is a great fake out recipe. I definitely would add some sweetener, maybe some agave syrup?

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  6. I would have never thought to sub spaghetti squash for coconut, but it totally makes sense.

    I love how Weight Watchers brings to light some great substitutions and recipes. I bet you remember black bean brownies too.

    Your pie looks really yummy. I'm the only one in my house that likes coconut, so even if it is low fat and low calorie, it would still be up to me to eat the entire pie....and I probably would...in one day.

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  7. That is an interesting recipe. I had spaghetti squash a few times, but not much and I wasn't very creative with it. Thanks for getting me thinking about new ideas.

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  8. This looks great! I've never made anything like it!

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  9. I've not seen this recipe before, Katy, but it sounds great! I love squash and custard, so it should be a delicious match- and healthy to boot!Thanks for sharing this one!

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  10. Such a fun and healthy way to use spaghetti squash! Way to go Katy!

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  11. Super creative! I love hiding veggies in things! I bet this tastes amazing!

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  12. This looks delicious! I love spaghetti squash - what a clever recipe!

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  13. I've never seen a recipe like this! What a great way to use spaghetti squash. I could go for a slice right now!

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  14. Wow Katy..Just can't wait 2 have a slice of this..Its so tempting and delicious!!!

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  15. I have never heard of this and it is unusual that I will have to give this one a try but I will take your advice and add a bit of sweetner.
    Joyce

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  16. How wonderfully decadent. I can't wait to try it. I love the lower calorie ingredients you have used here. Have a great day.

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  17. That is one of the neatest desserts I've ever seen. I've never heard of it. Now you know I am going to have to try this. Coconut pie is one of my favorites and my husand's. This just sounds great. Thanks for posting this Katy!!!

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  18. I would never think to combine these too, but it looks divine! I would love to make this for my hubs and see if he notices!

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  19. Wow, that pie looks amazing. Who would ever guess the ingredients?

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  20. Whoa! I would never have guessed this. Is it sweet?

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  21. Katy, that looks amazing. I've never heard of subbing spaghetti squash for coconut. But if that pie tastes as good as it looks I can't wait to give it a try.

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  22. I love this recipe. I've never made anything with spaghetti squash but this one sure catches my eye!A little more sweetner heh? I can do that.

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  23. This is SO cool!!! What a delicious, creative way to use spaghetti squash! I don't see any sugar in the recipe...does this mean it's supposed to be more savory? Or is the squash just sweet enough?

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  24. This is simply grand. I've never made anything at all ressembling this - but I am loving the taste of the ingredients in my mouth! Good old Weight Watchers. They still have their moments!

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  25. No way! Never would have thought. This looks fantastic!

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  26. Wow, what an amazing pie using spaghetti squash and coconut! I am really curious to try this!

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  27. My apologies for getting back to you so late. I'm working crazy hours and when I sign off my work computer, my wagon is draggin' and I can't stare at another screen.

    This pie is SLIGHTLY sweet, from the flavor the coconut extract and the LITTLE bit of grated coconut that is sprinkled on top. I tend to have a bit of a sweet tooth and I think I'd like it a bit sweeter (while still keeping down the calories.) To me, I think I'd like to add maybe a couple of tablespoons of grated coconut to the squash mixture.

    The pie is very good as written. When you eat it, you'll know that it's coconut custard but with a hint of something else that you'll never be able to guess what it is. That little bit of coconut that is sprinkled on top is what gives the pie it's beautiful browned coconut look and will probably be the first flavor that hits your tastebuds, satisfying your coconut cravings. The extract adds to the coconut flavor, but I still think a little sprinkling of real coconut couldn't hurt, grins.

    Spaghetti squash tends toward the bland and pretty much pick up surrounding flavors, I think.

    Good questions! I had enough squash to make two pies but am using the remainder just to have with a bit of parm and tomato sauce.

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  28. Wow Katypi! I never saw this one before. I think you would have to trick me before I took a bite and you probably could - because it doesn't look like there is squash in it at all! Great photo!

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  29. LOL, WWF wrestler?

    I've never seen this recipe before. It sounds interesting. How's the texture?
    ~ingrid

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  30. The word coconut instantly has my interest..and this recipe sounds fabulous Katy! Wonder if I can find spaghetti squash in our supermarket these days..

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  31. Ingrid, the pie has a custard mouth feel consistency, just a little resistance to it because of the coconut sprinkled on top. The spaghetti squash does have a presence, but there is no bite to it, like most any other squash. This is just one of those things you'd have to try.

    Betty R, I bet you'd be able to purchase spaghetti squash at your grocers, too. I believe it's sound year 'round most places.

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  32. What a delicious looking, Katy! But I can't imagine the flavor of this pie. What a different combination!

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  33. Oh my word Katy this is fantastic, you go girl!!

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  34. So, would this be a sweet or savory pie? I love the idea of the squash and cocconut flavos, yummy!! Perfect for summer!

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  35. What an interesting combo, Katy, and it looks delish! I might add a little stevia, since I have such a sweet tooth. ;)

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  36. Carrie, I would call this a sweet pie because of the coconut. You CAN taste the spaghetti squash, but it's only a hint of "something different". I like squash, so the flavor is very good to me. I think a little extra coconut in with the squash mixture couldn't hurt, grins!

    Linda, excellent idea about the stevia! I'm trying to cut back on sugar (believe it or not!) so that would be a perfect answer. Someone suggested aguave (is that how it's spelled?) and that sounds perfect too.

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  37. Oh this sound like something I would make for sure! Yum....I am still swooning over your Pepper Bean salad though!!!!

    Uhm....the word verification word today for me is 'daunted'. Gosh....what is that supposed to mean eh?! oh look, I used 'eh'!!! Happy Canada Day eh?!!! HEe hee

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  38. Wow! That is amazing! I had never heard of that substitution.

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  39. Hello Katy, it's been awhile since the last visit. Anyway, I love this pie. It looks gorgeous & I'm sure it tastes terribly good too!

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  40. I blogged about this recipe today! Thanks so much for sharing it!

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  41. does anyone know how many points this is???

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  42. I have made this twice and love it. I have not had the shredded coconut either time but I will for the 3rd. Also both times I made it I doubled everything and did 4x the squash. I also use egg whites and Splenda for sweetener. I just love this one.
    Cooks

    Ps my wife loves it too but insists on more. Extract and Splenda.

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  43. Anonymous, I am so glad you liked this. Your modifications sound delicious and healthy. Thank you so much for sharing!

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  44. I'm for SC and my Mama has been making a recipe much like this one for years, only she uses grated yellow squash. I tried your recipe using the yellow squash and it tastes just as wonderful. I, too, added a little sugar.

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  45. I made it. meh. It's a quiche with no crust. A fluffy quiche, barely any coconut flavor. I may use the base to make more savory options.

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  46. Have made this and it tastes like real deal....

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