Spaghetti Squash Custard Pie For Weight Watchers Recipes

SPAGHETTI SQUASH CUSTARD PIE FOR WEIGHT WATCHERS

Spaghetti Squash Custard Pie for Weight Watchers image

If you use your imagination, you have a pretty good coconut custard pie for dieters, sans the crust. I found this recipe on a WW blog site and bravely tried it. Before you get excited, no, it doesn't taste like Mom's coconut pie, but if you crave dessert (I did) and happen to be following WW Core diet plan (I am), Bob's your uncle! ;-) Prep time does not include cooking the squash - use your favorite method for this, microwave or oven or use up leftovers as I did. The original recipe called 4 eggs, but I used 2 + 1/2 cup Eggbeaters. The fat-free margarine option: this was in the recipe as I copied it but that's not something I ever use. Unable to think of a reasonable substitute, I left it out altogether. My pie turned out just fine but use the margarine if you prefer. Or heck, go all out and sling in some butter. Just don't forget to count the points!

Provided by SusieQusie

Categories Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 cup fat-free evaporated milk
1 cup water
1/2 cup Splenda sugar substitute
4 tablespoons yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1/2 cup egg substitute
4 tablespoons fat-free margarine (optional)
1 teaspoon vanilla extract
2 teaspoons coconut extract
1 cup cooked spaghetti squash

Steps:

Preheat oven to 350*F. Coat a 9-inch baking pan with cooking spray.
Put all ingredients except squash in your blender and whiz on low for a minute or so.
Stir in the squash by hand. Pour mixture in the pan. Let stand 5 minutes.
Bake for 30-40 minutes or until just set. The top will puff up and brown.
NB: I like it better cold. The cornmeal settles to the bottom and forms a kind of sweet polenta crust.

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

Ingredients

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

SPAGHETTI SQUASH PIE

Spaghetti Squash Pie image

I got a bag of frozen squash out to make what I thought would be butternut squash pie. But it turned to be speghetti squash so I decided why not. I created spaghetti pie. My 4 children and husband loved it Oh and so did I.. The taste is a lot like pumpkin but it is a very different texture. prep time does not include making pie crust. or cooking spaghetti squash.

Provided by chef 387790

Categories Pie

Time 1h10m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 unbaked 9-inch pie crust
3 large eggs
1/4 cup heavy cream
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves (maybe a little less)
3 cups spaghetti squash (cooked and cooled.)
1 dash salt

Steps:

Crack eggs into a large bowl.
Add cream, and spices.
Whip with a hand whisp.
Stir in squash and salt
Pour in un-bake pie crust.
Back at 350 degrees about 60 to 75 minutes until a butter knive inserted about 1 inch from center comes out clean.
Serve cooled with whipped cream if you like.

Nutrition Facts : Calories 238.6, Fat 16.3, SaturatedFat 5.6, Cholesterol 106.6, Sodium 229.8, Carbohydrate 18, Fiber 1.4, Sugar 0.2, Protein 5.5

SQUASH CUSTARD PIE

Squash Custard Pie image

Acorn squash has been a favorite of mine since I was little and my mother baked it with sugar and cinnamon. This particular pie was something I improvised. We love pumpkin pie, but had fresh squash in excess. So I came up with this new variation! It's good to take to potlucks, to pie or cake walks at school, or to serve as a different dessert for Thanksgiving or Christmas. -Mary Kelly, Hopland, California

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 cup sugar
1 cup mashed cooked winter squash
1 cup heavy whipping cream
3 large eggs, lightly beaten
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash salt
1 unbaked pastry shell
Whipped cream or topping or garnish

Steps:

In a bowl, combine the first 8 ingredients. , Pour into the pastry shell; bake at 375° for 10 minutes. Reduce heat to 350°; bake for 45 minutes or until set. Cool on a wire rack. Chill. Garnish with whipped cream.

Nutrition Facts : Calories 361 calories, Fat 20g fat (10g saturated fat), Cholesterol 125mg cholesterol, Sodium 154mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.

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