MOCK COCONUT PIE (SPAGHETTI SQUASH PIE) RECIPE | ALLRECIPES
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!
Provided by Julie Taylor
Categories Spaghetti Squash Recipes
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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 : Calories 424.1 calories, CarbohydrateContent 37.2 g, CholesterolContent 146.1 mg, FatContent 29.6 g, FiberContent 0.3 g, ProteinContent 4.3 g, SaturatedFatContent 16.2 g, SodiumContent 192.5 mg, SugarContent 26 g
BUTTERNUT SQUASH SOUP – INSTANT POT RECIPES
Provided by Time Inc.
Prep Time 10 minutes
Cook Time 6 hours
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine all ingredients except thyme leaves in inner pot of a 6-quart Instant Pot.
- Close and lock the lid of the Instant Pot. Turn the steam release handle to “Venting” position. Press [Slow Cook], and use [Adjust] to select “Less” mode.
- Press [-] or [+] to choose 6 hours cook time. When time is up, turn cooker off. Remove lid. Discard bay leaf.
- Purée squash mixture with an immersion blender until smooth.
- Ladle soup into bowls. Garnish with thyme leaves, if desired. Enjoy!
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