Spaghetti squash-coconut custard pie

Ingredients

• 1 13.5 oz. can light coconut milk
• 1/4 c. agave syrup
• 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
• Grated sweetened coconut to sprinkle on top

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Preparation

• Put all ingredients (except the spaghetti squash and the coconut) into a blender or food processor.
• 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.

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