Coconut Cream Pie with Spaghetti Squash
A healthy spinoff of coconut cream pie with a strange ingredient - spaghetti squash!
Yield10 slices
Cook time105 minutes
Ingredients
Directions
- 1
Cut the spaghetti squash in half, scoop out the insides, and bake at 350°F for 1 hour.
- 2
Add the cooked spaghetti squash, coconut milk, sugar, lemon juice, and cashew butter to a blender.
- 3
Pour the mixture into a round glass pan and bake at 350°F for 45 minutes.
- 4
Imitate a crust by chopping hard coconut cookies into crumbs.
- 5
Optional: Add coconut flakes to the mixture and on top of the pie.
Notes
PS: if you don’t bake the spaghetti squash well / if you find it watery, squeeze out excess water before.
