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  • 2 cups spaghetti squash
  • 1 cup skim milk
  • 1 cup egg beaters
  • 1/2 cup evaporated skim milk
  • 1/4 cup flour
  • 1/4 cup sugar or stevia baking blend
  • 2 tablespoons plus 2 teaspoons reduced calorie margarine
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon coconut extract
  • 1/4 teaspoon baking powder


Heat oven to 350°. Cook spaghetti squash in oven or microwave until it comes out easily with a fork. Chop into small sections (about 1/4 inch) to resemble coconut. Use about 2 cups to make the pie.

Spray pie plate with cooking spray. Fill pie plate with cooked spaghetti squash. Blend all other ingredients in a blender until smooth. Pour blended ingredients over squash. Bake 50-60 minutes (also at 350°) or until knife inserted in the center comes out clean.

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