Spaghetti squash-coconut custard pie

4 servings
20 min
45 min


Number of serving: 4
1 13.5 oz. can light coconut milk

1/4 c. agave syrup

6 tablespoons flour

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon vanilla extract

1/2 teaspoon coconut extract

1 cup cooked spaghetti squash

Grated sweetened coconut to sprinkle on top


  • 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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