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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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I got a bag of frozen squash out to make what I thought would be butternut squash pie. But it turned to be speghetti squash so I decided why not. I created spaghetti pie. My 4 children and husband loved it Oh and so did I.. The taste is a lot like pumpkin but it is a very different texture. prep time does not include making pie crust. or cooking spaghetti squash. Ingredients:
1 unbaked 9-inch pie crust |
3 large eggs |
1/4 cup heavy cream |
1 teaspoon ground cinnamon |
1/4 teaspoon ground cloves (maybe a little less) |
3 cups spaghetti squash (cooked and cooled.) |
1 dash salt |
Directions:
1. Crack eggs into a large bowl.
2. Add cream, and spices.
3. Whip with a hand whisp.
4. Stir in squash and salt
5. Pour in un-bake pie crust.
6. Back at 350 degrees about 60 to 75 minutes until a butter knive inserted about 1 inch from center comes out clean.
7. Serve cooled with whipped cream if you like.
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