Spaghetti Squash Pie


Ladies and gentlemen, you must trust me here and make this pie. It’s a dessert. It’s made with spaghetti squash. It tastes like coconut. I don’t know how the transformation happens, but I do know that I lied to a room full of house guests and told them that it was a coconut pie and not only did they believe me, but they ate the entire thing in one sitting. The sliver that I got to taste was seriously excellent. It goes without saying that the person who invented this is a genius!

Here’s what you need:
  • 1 cup white sugar
  • 3 eggs
  • 1/4 cup butter, melted
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 3 cups cooked, shredded spaghetti squash
  • 1 deep (9 inch) pie shell, baked
  • 1 pinch ground nutmeg (optional)
  • 1 pinch ground cinnamon (optional)
  • 1 1/2 cups whipped cream for garnish (optional)


  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.

Please make this as soon as possible and then report back here and tell me what you think. I’m eager to hear whether you folks are as amazed as I was on how incredible this pie was. I still can’t get over the 3 cups of squash that serve as the primary ingredient. Simply amazing.

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