Mock Coconut Pie (Spaghetti Squash Pie)

Ingredients and Weight:

• 1 medium spaghetti squash (about 3 pounds)
• 1/2 cup coconut milk
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup chopped pecans (optional)
• Graham cracker crumbs (for crust)

Preparation Time: 25 minutes

Cooking Time: 1 hour

Difficulty Level: 2

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Cut spaghetti squash in half lengthwise. Scoop out seeds and strings.
3. Place squash cut-side up on a baking sheet. Bake for 50-60 minutes, or until tender.
4. Once cooled, scrape the spaghetti-like strands into a bowl.
5. In a separate bowl, whisk together coconut milk, honey, vanilla, cinnamon, and nutmeg.
6. Add the coconut milk mixture to the spaghetti squash. Stir in pecans, if desired.
7. Pour squash mixture into a 9-inch pie plate. Top with graham cracker crumbs.
8. Bake for 20 minutes, or until crust is golden brown.
9. Let cool before serving.

Nutritional Information:

• Calories: 250 per serving
• Fat: 10 grams
• Carbohydrates: 40 grams
• Protein: 5 grams

Dish Characteristics:

• Creamy and flavorful filling
• Crisp graham cracker crust
• Healthier alternative to traditional coconut pie

User Comments:

• "This pie is a great way to use up leftover spaghetti squash. It's creamy, flavorful, and the perfect dessert for any occasion."
• "I love the combination of coconut and squash. It's a unique and delicious pie."
• "I've made this pie several times and it's always a hit with my family and friends."

Special Precautions and Tips:

• Be careful when cutting the spaghetti squash. It can be slippery. Use a sharp knife and watch your fingers.
• If you don't have coconut milk, you can use almond milk or regular milk.
• For a sweeter pie, add more honey to taste.
• This pie can be served warm or cold.