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!
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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
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.
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.
Reduce the oven temperature to 350°F (175°C). Lightly grease a 9-inch pie dish or baking dish.
In a medium mixing bowl, whisk together the heavy cream, eggs, melted butter, granulated sugar substitute, vanilla extract, cinnamon, and salt until smooth.
Add the 2 cups of spaghetti squash strands and the shredded coconut to the egg mixture. Stir until evenly combined.
Pour the mixture into the prepared pie dish and spread it evenly with a spatula.
Bake in the oven for 40-45 minutes, or until the top is golden brown and the center is set but slightly jiggly.
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
Calories |
1725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.0 g | 191% | |
| Saturated Fat | 84.3 g | 422% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 2192 mg | 95% | |
| Total Carbohydrate | 176.2 g | 64% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 28.0 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 290 mg | 22% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1536 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
