Mock Coconut Pie (Spaghetti Squash)

"Few would know this pie is not coconut. I found the recipe in a community newspaper when vacationing in a very rural area of West Virginia about twenty years ago."
photo by alenafoodphoto photo by alenafoodphoto
photo by alenafoodphoto
photo by alenafoodphoto photo by alenafoodphoto
photo by alenafoodphoto photo by alenafoodphoto
photo by Outta Here photo by Outta Here
Ready In:




  • Set oven 350.
  • With two forks, scoop squash from shell and set aside (you want approximately 3 cups).
  • In large mixing bowl combine eggs, sugar, butter, lemon juice and vanilla.
  • Whisk well.
  • Stir in spaghetti squash.
  • Pour into prebaked pie shell and sprinkle with nutmeg or cinnamon if desired.
  • Bake 40-45 minutes until a knife inserted in the center comes out clean.
  • Cool on rack.
  • Serve with a dollop of whipped cream.
  • Store, covered, in the refrigerator.

Questions & Replies

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  1. Belated ranking - first tried in Aug/02 and noted as too sweet but reduced sugar to 3/4 cup the next time in Sept/02. Have made this several times since then and handed out recipe upon request.
  2. Loved it! I only used 1/2 cup sugar and I added about 1/2 cup flaked coconut and sprinkled some toasted coconut on the pie crust before the filling and then on top of the filling before baking. I did pre-bake my crust (homemade) and the crust was not overdone. My husband refuses to eat any squash and I made him taste this before I told him what was in it. He loved it too and wanted more.
  3. I made as written, with the exception of using a prepared UNBAKED pie shell. I think if you used a pre-baked shell and then baked another 40 minutes you would have a very burnt crust. We liked the texture and flavor of this, but I would follow the advice of previous reviewers and add some coconut extract and less sugar next time.
  4. Very good and easy in the making. Just make sure you will need about extra hour to bake the spaghetti squash.
  5. I was excited to try this. Unfortunately, I found it was disappointing in flavor and texture. I even added the coconut extract and decreased the sugar as suggested by others. I won't try this one again --sorry.


  1. Cut the sugar ine sugar in half. Added flaked coconut to filling. Sprinkled toasted coconut on top.



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