Spaghetti Squash Custard Pie for Weight Watchers
Indulge in a guilt-free dessert with this Spaghetti Squash Custard Pie, perfectly tailored for Weight Watchers enthusiasts! This unique pie swaps traditional heavy ingredients for a naturally sweet and fiber-packed twist with roasted spaghetti squash, creating a light yet creamy base. Infused with warm hints of cinnamon, nutmeg, and vanilla, and lightly sweetened with maple syrup, this custard pie delivers all the comforting flavors of a classic dessert without the extra calories. Made with unsweetened almond milk and a cornstarch slurry for a silky texture, it’s a low-fat, high-satisfaction treat that’s easy to prepare. Perfect for a health-conscious dessert option, this recipe makes 8 servings and is ideal for both casual family meals or a delightful Weight Watchers-approved holiday dish.
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Recipe Information
Ingredients
- 1 medium-sized Spaghetti squash
- 3 large Eggs
- 1 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 0.25 cup Maple syrup
- 2 tablespoons Cornstarch
- 1 teaspoon Powdered sugar (optional, for garnish)
- 1 as needed Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes or until the flesh is tender and easily shredded with a fork.
Allow the squash to cool slightly, then use a fork to gently scrape the flesh into spaghetti-like strands. Measure out 2 cups of the shredded spaghetti squash for the recipe. Set aside.
Reduce the oven temperature to 350°F (175°C).
Grease a 9-inch pie dish lightly with non-stick cooking spray.
In a large mixing bowl, whisk together the eggs, almond milk, vanilla extract, ground cinnamon, ground nutmeg, salt, and maple syrup until well combined.
In a small bowl, dissolve the cornstarch in 2 tablespoons of water to create a slurry. Stir this into the egg and milk mixture.
Fold the 2 cups of cooked spaghetti squash into the custard mixture, ensuring the squash is evenly distributed.
Pour the mixture into the prepared pie dish and smooth the top with a spatula.
Bake in the oven for 30-35 minutes, or until the custard is set and a knife inserted in the center comes out clean.
Remove the pie from the oven and let it cool to room temperature. For best results, chill in the refrigerator for at least 2 hours before serving.
Optional: Lightly dust the top with powdered sugar before serving.
Slice into 8 portions and serve. Enjoy your Weight Watchers-friendly Spaghetti Squash Custard Pie!
Nutrition Facts
Calories |
1062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 2337 mg | 102% | |
| Total Carbohydrate | 137.9 g | 50% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 81.2 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 744 mg | 57% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1455 mg | 31% | |
*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.
