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