Mock Coconut Pie Spaghetti Squash
Discover the delightful charm of Mock Coconut Pie Spaghetti Squash, a low-carb twist on a classic dessert that’s as wholesome as it is indulgent. This creative recipe transforms tender roasted spaghetti squash into a rich, custard-like pie that mimics the flavor and texture of coconut pie without the guilt. Combining creamy heavy cream, unsweetened shredded coconut, and a touch of cinnamon, this dish achieves the perfect balance of sweetness and spice, all sweetened with a sugar substitute for a keto-friendly treat. Simple baking techniques bring this masterpiece to life, while its versatile serving options make it perfect for any occasion—enjoy it warm for comforting richness or chilled for a refreshing dessert. With minimal prep time and wholesome ingredients, this gluten-free pie is a must-try for anyone seeking an innovative, guilt-free dessert that doesn’t sacrifice flavor!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 medium-sized spaghetti squash
- 0.5 cup unsweetened shredded coconut
- 0.75 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 0.5 cup granulated sugar substitute
- 2 whole large eggs
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon salt
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Step 2
Slice the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut side down on the prepared baking sheet and roast for 35-40 minutes, or until the flesh is tender and easily flakes with a fork.
Step 3
Once the squash is cool enough to handle, use a fork to scrape out the strands into a large bowl. Measure 2 cups of the spaghetti squash strands and set aside. Save any extra for another use.
Step 4
Reduce the oven temperature to 350°F (175°C). Lightly grease a 9-inch pie dish or baking dish.
Step 5
In a medium mixing bowl, whisk together the heavy cream, eggs, melted butter, granulated sugar substitute, vanilla extract, cinnamon, and salt until smooth.
Step 6
Add the 2 cups of spaghetti squash strands and the shredded coconut to the egg mixture. Stir until evenly combined.
Step 7
Pour the mixture into the prepared pie dish and spread it evenly with a spatula.
Step 8
Bake in the oven for 40-45 minutes, or until the top is golden brown and the center is set but slightly jiggly.
Step 9
Remove the pie from the oven and let it cool for at least 20 minutes before slicing. Serve warm or chilled, as desired.
Nutrition Facts
| Serving size | (1456.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1725.4 |
| Total Fat 149.0g | 0% |
| Saturated Fat 84.3g | 0% |
| Polyunsaturated Fat 8.8g | |
| Cholesterol 634mg | 0% |
| Sodium 2191.9mg | 0% |
| Total Carbohydrate 176.2g | 0% |
| Dietary Fiber 21.9g | 0% |
| Total Sugars 28.0g | |
| Protein 21.7g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 289.6mg | 0% |
| Iron 6.9mg | 0% |
| Potassium 1536.0mg | 0% |
Source of Calories