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Ingredients: 2 cups spaghetti squash -- cooked& shredded 3/4 cup cream 3/4 cup water 4 large eggs 3 tablespoons whole wheat flour 1/4 cup Splenda sweetener 2 1/2 tablespoons butter 1/2 teaspoon vanilla 1/2 teaspoon coconut extract 1/4 teaspoon baking powder Method: Preheat oven to 375*F. Grease or spray a 9" pie plate. Add the cooked squash to the plate & with the back of a spoon, spread the squash evenly over bottom & up the sides of the plate.Set aside In a blender container , combine the remaining ingredients & process until smooth. Pour mixture over squash & bake for 50 minutes to 1 hour or until set & a knife inserted near center comes out clean. Cool on a wire rack for 1 hour. Cover with saran & chill overnight. Garnish with sweetened whipped cream if desired. Carb count per serving:4 minus 0.3 grams fiber= 3.7 carbs & 3 grams protein Recipe By : Carol Williams Serving Size : 10 |