Spaghetti Squash Custard Pie for Weight Watchers
Ready In: 45 mins
Serves: 8
Ingredients
- 1 cup fat-free evaporated milk
- 1 cup water
- 1⁄2 cup Splenda sugar substitute
- 4 tablespoons yellow cornmeal
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 2 eggs
- 1⁄2 cup egg substitute
- 4 tablespoons fat-free margarine (optional)
- 1 teaspoon vanilla extract
- 2 teaspoons coconut extract
- 1 cup cooked spaghetti squash
Directions
- Preheat oven to 350*F. Coat a 9-inch baking pan with cooking spray.
- Put all ingredients except squash in your blender and whiz on low for a minute or so.
- Stir in the squash by hand. Pour mixture in the pan. Let stand 5 minutes.
- Bake for 30-40 minutes or until just set. The top will puff up and brown.
- NB: I like it better cold. The cornmeal settles to the bottom and forms a kind of sweet polenta crust.
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