Spaghetti Squash Pie Recipes

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MOCK COCONUT PIE (SPAGHETTI SQUASH PIE)



Mock Coconut Pie (Spaghetti Squash Pie) image

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     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 1h

Yield 8

Number Of Ingredients 10

1 cup white sugar
3 eggs
¼ cup butter, melted
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
3 cups cooked, shredded spaghetti squash
1 (9 inch) pie shell, baked
1 pinch ground nutmeg
1 pinch ground cinnamon
1 ½ cups whipped cream for garnish

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, Carbohydrate 37.2 g, Cholesterol 146.1 mg, Fat 29.6 g, Fiber 0.3 g, Protein 4.3 g, SaturatedFat 16.2 g, Sodium 192.5 mg, Sugar 26 g

SQUASH PIE



Squash Pie image

A wonderful use for fall squash. If there is too much filling, surplus may be baked in custard cups set in pan of hot water. Do not bake together with the pie, because the steam from the water will make the pie soggy.

Provided by Carol

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Yield 8

Number Of Ingredients 10

1 recipe pastry for a 9 inch single crust pie
1 cup white sugar
⅛ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 pinch salt
1 tablespoon butter, melted
½ teaspoon ground ginger
2 cups hot milk
2 pounds butternut squash
3 eggs

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
  • Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
  • Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.

Nutrition Facts : Calories 319.8 calories, Carbohydrate 48.1 g, Cholesterol 78.4 mg, Fat 12.1 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 4.2 g, Sodium 202.3 mg, Sugar 30.5 g

SUMMER SQUASH PIE



Summer Squash Pie image

This is a tasty way to use up some of the extra zucchini and squash from your vegetable garden.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 13

1 unbaked pastry shell (9 inches)
1 large egg, lightly beaten
2-1/2 cups sliced zucchini (1/4 inch slices)
2-1/2 cups sliced yellow summer squash (1/4 inch slices)
1 teaspoon canola oil
1/2 teaspoon salt
1/4 to 1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
2 large tomato, sliced
1 cup shredded cheddar or part-skim mozzarella cheese
3/4 cup mayonnaise

Steps:

  • Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; brush lightly with egg. Bake 5 minutes longer. Remove to a wire rack; reduce heat to 350°, In a large nonstick skillet, saute zucchini and yellow squash in oil for 10 minutes or until very tender. Sprinkle with seasonings; spoon into pastry shell. Top with tomatoes. Combine the cheese and mayonnaise; spread over the top. , Bake at 350° for 25 minutes or until golden brown. Refrigerate leftovers.

Nutrition Facts : Calories 357 calories, Fat 29g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 459mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

SPAGHETTI SQUASH PIE



Spaghetti Squash Pie image

This is my " altered" spaghetti pie recipe being allergic to wheat I often use spaghetti squash in place of noodles and as a diabetic I make other substitutions to lower fat and calories.

Provided by omarsmodel

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 cups cooked spaghetti squash, removed from skin and separated into noodles
1/4 cup parmesan cheese
2 egg whites, beaten
1 cup plain low-fat yogurt
3/4 lb lean ground beef
1/2 cup diced onion
1/2 cup diced green pepper
2 garlic cloves
1 (14 ounce) can tomatoes, diced
1 (8 ounce) can tomato sauce
other spices (oregano, basil or your favorites)

Steps:

  • Spray 9" pie pan with non stick spray.
  • Mix squash noodles with egg whites and parmesan cheese press into pan forming crust.
  • Spread with yogurt.
  • Cook ground beef in skillet with onions, green peppers, garlic and any of the spices and or herbs that you have chosen. When meat is brown, add tomatoes and tomato sauce.
  • Add meat mixture to noodle crust and bake at 350 degrees for 20 minutes.

Nutrition Facts : Calories 290.1, Fat 11.9, SaturatedFat 5.3, Cholesterol 64.5, Sodium 536.4, Carbohydrate 19.7, Fiber 2.7, Sugar 10.9, Protein 26.8

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