Mock Coconut Cream Pie Spaghetti Squash: A Deliciously Deceptive Dessert
Are you craving the creamy, dreamy goodness of coconut cream pie but want a healthier, lower-carb alternative? Look no further! This Mock Coconut Cream Pie Spaghetti Squash recipe delivers all the satisfying flavors of the classic dessert with a surprisingly nutritious twist. We’re using spaghetti squash as the base, providing a naturally sweet and fiber-rich foundation that perfectly complements the rich coconut cream filling. This recipe is not only delicious but also gluten-free, grain-free, and can be easily made vegan with a few simple substitutions. Get ready to impress your family and friends with this deceptively delicious treat!
Why Spaghetti Squash?
You might be wondering, “Spaghetti squash in a pie?” Trust us on this one! When cooked, spaghetti squash yields strands that resemble, well, spaghetti! These strands have a mild, slightly sweet flavor that makes them incredibly versatile. In this recipe, they provide a textural element similar to shredded coconut, without the added sugars and fats. Plus, spaghetti squash is packed with vitamins, minerals, and fiber, making it a much healthier option than a traditional pie crust.
The Magic of Mock Coconut Cream
The secret to this recipe lies in the “mock” coconut cream. We’re creating a rich and decadent filling using a combination of coconut milk, cashews (for creaminess), and a touch of sweetener. The result is a luscious, dairy-free cream that tastes remarkably similar to traditional coconut cream pie filling. Feel free to adjust the sweetness and coconut flavor to your liking – this recipe is very adaptable!
Let’s Get Baking!
Ready to create this culinary masterpiece? Here’s a step-by-step guide to making Mock Coconut Cream Pie Spaghetti Squash:
Ingredients:
**For the Spaghetti Squash Base:**
* 1 medium spaghetti squash (about 2-3 pounds)
* 1 tablespoon coconut oil, melted (or olive oil)
* 1/4 teaspoon sea salt
**For the Mock Coconut Cream Filling:**
* 1 ½ cups raw cashews, soaked in hot water for at least 30 minutes (or overnight in the refrigerator)
* 1 (13.5 oz) can full-fat coconut milk (refrigerated overnight – use only the thick cream at the top)
* 1/4 cup maple syrup (or honey, agave, or your preferred sweetener)
* 2 tablespoons coconut oil, melted
* 1 teaspoon vanilla extract
* 1/2 teaspoon almond extract (optional, but enhances the coconut flavor)
* 1/4 teaspoon sea salt
* 1/4 cup unsweetened shredded coconut (for topping, optional)
**Optional additions:**
* Pinch of nutmeg or cinnamon to the squash
* Lemon zest in the filling for added brightness.
* Toasted coconut flakes for garnish
Equipment:
* Large baking sheet
* Sharp knife
* Spoon
* High-speed blender or food processor
* 9-inch pie plate
* Mixing bowls
Instructions:
**Part 1: Preparing the Spaghetti Squash**
1. **Preheat the oven:** Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. **Prepare the squash:** Carefully cut the spaghetti squash in half lengthwise. This can be a bit challenging, so use a sharp knife and work slowly. If the squash is too hard to cut, microwave it for 2-3 minutes to soften it slightly. Scoop out the seeds and stringy pulp from the center of each half.
3. **Season and bake:** Brush the cut sides of the spaghetti squash with melted coconut oil and sprinkle with sea salt (and a pinch of nutmeg or cinnamon, if desired). Place the squash cut-side down on the prepared baking sheet.
4. **Bake:** Bake for 40-50 minutes, or until the squash is tender and easily pierced with a fork. The cooking time will vary depending on the size of your squash.
5. **Cool and shred:** Remove the spaghetti squash from the oven and let it cool slightly. Once cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands. Discard the skin.
6. **Drain excess moisture (Important Step):** Place the spaghetti squash strands in a clean kitchen towel or cheesecloth and gently squeeze out any excess moisture. This will prevent the pie from becoming soggy. You want the squash to be relatively dry.
**Part 2: Making the Mock Coconut Cream Filling**
1. **Drain the cashews:** Drain the soaked cashews and rinse them thoroughly.
2. **Combine ingredients:** In a high-speed blender or food processor, combine the drained cashews, thick coconut cream (from the refrigerated can of coconut milk – leave the watery liquid at the bottom), maple syrup, melted coconut oil, vanilla extract, almond extract (if using), and sea salt.
3. **Blend until smooth:** Blend on high speed until the mixture is completely smooth and creamy. This may take a few minutes, depending on the power of your blender. Scrape down the sides of the blender as needed to ensure everything is fully incorporated.
4. **Taste and adjust:** Taste the filling and adjust the sweetness or coconut flavor to your liking. Add more maple syrup for sweetness or a few drops of coconut extract for a more intense coconut flavor.
**Part 3: Assembling the Pie**
1. **Preheat oven (optional):** If you prefer a slightly warmed pie, preheat your oven to 350°F (175°C). This step is optional, as the pie is delicious cold as well.
2. **Prepare the pie plate:** Lightly grease a 9-inch pie plate with coconut oil or cooking spray.
3. **Add the spaghetti squash:** Spread the drained and squeezed spaghetti squash evenly across the bottom of the pie plate, creating a “crust” layer. Gently press down on the squash to form a somewhat compact base. Don’t worry about it being perfectly smooth – a little texture is a good thing!
4. **Pour in the filling:** Pour the mock coconut cream filling over the spaghetti squash base, spreading it evenly.
5. **Top with coconut (optional):** Sprinkle the top of the pie with unsweetened shredded coconut (and toasted coconut flakes if desired) for added texture and flavor.
6. **Bake (optional):** If you’re baking the pie, bake for 15-20 minutes, or until the filling is slightly warmed through and the coconut topping is lightly toasted. If not baking, proceed directly to chilling.
7. **Chill:** Cover the pie with plastic wrap and chill in the refrigerator for at least 2-3 hours, or preferably overnight, to allow the filling to set completely. This is crucial for achieving the right consistency.
8. **Serve:** Once chilled, slice and serve the Mock Coconut Cream Pie Spaghetti Squash. Enjoy!
Tips and Variations:
* **Soaking the cashews:** Soaking the cashews is essential for creating a smooth and creamy filling. If you’re short on time, you can boil the cashews for 10-15 minutes instead of soaking them.
* **Coconut milk:** Using full-fat coconut milk that has been refrigerated overnight is crucial for separating the thick cream from the watery liquid. Only use the thick cream for the filling. You can save the watery liquid for smoothies or other recipes.
* **Sweetener:** Adjust the amount of sweetener to your liking. Maple syrup, honey, agave, or any other sweetener will work well in this recipe. You can also use a sugar-free sweetener to make it even lower in carbohydrates.
* **Extracts:** The almond extract enhances the coconut flavor, but it’s optional. You can also use coconut extract for a more intense coconut flavor.
* **Toppings:** Get creative with your toppings! In addition to shredded coconut and toasted coconut flakes, you can use chopped nuts, chocolate shavings, or a drizzle of melted chocolate.
* **Vegan option:** This recipe is naturally vegan if you use maple syrup or agave as your sweetener. Just ensure all your ingredients are vegan-friendly.
* **Adding other flavors:** Consider adding a layer of chocolate ganache on top of the pie for a decadent twist. You can also incorporate other flavors into the filling, such as lime zest, ginger, or cardamom.
* **Make it ahead:** This pie is perfect for making ahead of time. It can be stored in the refrigerator for up to 3 days.
* **Spaghetti Squash Substitutions:** While spaghetti squash is the star of this recipe, you could experiment with other squashes like butternut squash (for a sweeter flavor) or acorn squash (for a more nutty flavor). Just be sure to adjust the cooking time accordingly.
* **Nut Allergy Alternative:** If you have a nut allergy, try using silken tofu or sunflower seeds soaked and blended instead of cashews for a creamy filling. The flavor will be slightly different, but it can still be delicious. You could also use a store-bought coconut cream, ensuring it’s thick and unsweetened.
* **Baking vs. No-Bake:** While optionally baking the pie warms it through and lightly toasts the coconut, it’s perfectly delicious as a no-bake dessert. Chilling allows the flavors to meld and the filling to set properly. If you choose not to bake, ensure the filling is very cold before adding it to the squash base.
* **Single-Serving Portions:** For portion control or individual desserts, consider making these pies in ramekins or small oven-safe dishes. Adjust baking time accordingly.
* **Adding a “Crust”:** While the spaghetti squash acts as the base, you can create a more traditional crust using almond flour, coconut flour, or a combination of both, mixed with a little sweetener and coconut oil. Press this mixture into the pie plate before adding the spaghetti squash. Bake it for a short time to set it before adding the filling. This will create a more substantial crust.
* **Freezing:** While best enjoyed fresh, this pie can be frozen. Wrap it tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before serving. Be aware that the texture of the spaghetti squash might change slightly after freezing. The filling should remain creamy, though.
Nutritional Information (approximate per slice, assuming 8 slices)
(Note: Nutritional information will vary depending on specific ingredients and serving size.)
* Calories: 250-350
* Fat: 15-25g
* Carbohydrates: 20-30g
* Fiber: 5-8g
* Protein: 5-8g
This Mock Coconut Cream Pie Spaghetti Squash is a guilt-free way to enjoy a classic dessert. It’s perfect for special occasions, potlucks, or simply a healthy and delicious treat. Give it a try and let us know what you think!
Enjoy!
We hope you love this recipe as much as we do! Don’t forget to share your creations with us on social media using #[YourHashtag] and tag us @[YourHandle]. Happy baking (or no-baking)!