Spaghetti Squash Pie
adapted from food for a hungry soul
I used coconut sugar here, which is more subtle on the sweetness scale than regular sugar. This makes it perfect for a snack or dessert. If you prefer your dessert a little sweeter, I'd suggest using 3/4c evaporated cane juice (or granulated sugar).
1 can light coconut milk
6T white whole wheat flour (oat flour would work well here to keep it grain-free)
1/2c coconut sugar *see head note
2t baking powder
1t vanilla extract
1/2t coconut extract (optional)
2c cooked spaghetti squash
roasted coconut, for garnish (optional)
whipped coconut cream (optional)
Preheat oven to 350deg.
Add all ingredients except for squash and roasted coconut to a blender and blend until well combined and smooth, 1-3min. Pour into a bowl and stir in squash, making sure that it's evenly distributed. Pour into a 9 or 10" pie plate. Bake for 50-60min, or until the top is browned and a knife comes out clean (insert it in the middle of the pie). It may still be jiggly in the middle (my usual test), and that's ok. Cool on a wire rack.
Thanks again to Natasha & Laz for hosting! How do you like your spaghetti squash??