Low Carb Spaghetti Squash Pie |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This can also be made with maple, banana or butternut extract. Ingredients:
1 1/2 cups spaghetti squash, cooked and shredded |
3 large eggs |
1/4 cup buttermilk or 1/4 cup heavy cream |
6 (1 g) packets splenda sugar substitute (up to 8) |
1/2 teaspoon vanilla |
1 1/2 teaspoons coconut extract |
Directions:
1. Mix together all the ingredients, pour into a pie plate and bake at 350°F until JUST set (this could take as little as 10 minutes, depending upon your oven).
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