How to make it

  • 1. Preheat oven to 350 degrees. Coat bottom of baking dish large enough to hold spaghetti squash(es).
  • 2. Puncture squash a dozen or so times with fork or knife and bake for 1 to 1 ½ hours in oven (or 12 -15 minutes in microwave), until squash skin gives easily to the touch.
  • Note: If cooking in conventional oven, rotate squash each half hour.
  • 3. After squash has cooled, cut in half and remove all seeds. Ream out squash from its shell and place in a separate bowl.
  • 4. Coat pie plate(s) with nonstick spray.
  • 5. Beat eggs with a fork and add extract, milk, and sweetener. Mix in spaghetti squash.
  • 6. Scoop into two 9" or 10" pie plates and bake for 45 minutes, or until a knife inserted in the middle comes out clean.
  • Note: In one medium-sized glass baking dish, takes about 1.25 hours.
  • 7. After cooled, cut pie into 8 portions.
  • Serves 8 – Each portion = ½ C. vegetable, ¼ protein

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