By Avera

  • 3 cups Spaghetti Squash

  • 3/4 heavy cream

  • 1 1/2 tbsp splenda

  • 3 eggs

  • 1 tsp ground cinnamon

  • 1/2 tsp nutmeg

  • 1/2 tsp allspice

  • 1/2 tsp salt

  • - Heavy cream-

  • 1 cup heavy cream

  • 1/2 cup Splenda

  • Mix well for topping

  1. Making the pie; cook spaghetti squash in microwave 10-14 mins until soft (make sure you poke holes in it first). Remove from microwave, cut in half.

  2. Scoup out the seeds and discard. Spoon out the rest of the spaghetti squash (3 cups) and puree in food processor. Combine squash puree, cream, splenda, eggs, cinnamon, nutmeg, allspice and salt in a processor, blend until smooth.

  3. Pour mixture into pie plate and bake at 375°F-190°C oven until set, 60-70 minutes.

  4. Remove to a wire rack to cool. When cool serve with thick cream, if desired.

Nutritional Facts

218 Calories
21g Fat
3g Protein
6g Carbohydrate
trace Dietary Fiber
142mg Cholesterol
180mg Sodium. Exchanges
0 Grain(Starch)
1/2 Lean Meat
1/2 Vegetable
0 Non-Fat Milk
4 Fat.

desserts dessert gluten free dairy vitamin d

4 replies

cyncyn 2009-04-12 17:48:38 -0500 Report

this will come in handy at thanksgiving! she wants pumpkin pie at that time only. thanks

Avera 2009-03-04 22:10:03 -0600 Report

Sweet potato will drive the carb count up by at least 15 grams. The Butternut Squash may only drive it up about 4 grams.

packy 2009-03-04 15:34:25 -0600 Report

Would the carb count stay the same if I used sweet potatoes or butternut squash?