Mock Coconut Pie Spaghetti Squash Pie

Ingredients

• 1 spaghetti squash
• 1 can of coconut cream
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup chopped nuts (walnuts, pecans, or almonds)
• 1/2 cup melted butter
• 1/4 cup flour

Directions

1. Preheat the oven to 350 degrees F.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash cut side down on a baking sheet lined with parchment paper. Bake for 45 minutes, or until the squash is tender and easily pierced with a fork.
3. Meanwhile, combine the coconut cream, sugar, cinnamon, and nutmeg in a medium bowl and whisk together until smooth and creamy. Set aside.
4. In a separate bowl, mix together the chopped nuts, melted butter, and flour until crumbly. Press the mixture into the bottom of a 9-inch pie plate and bake for 15 minutes.
5. When the spaghetti squash is finished baking, let it cool for 10 minutes. Then, scoop out the flesh and place it in a food processor. Process until the squash is pureed.
6. Add the pureed squash to the coconut cream mixture and mix until well combined. Pour the mixture into the prepared pie crust and bake for 25 minutes.
7. Let cool to room temperature before serving.

Interesting Facts

• Spaghetti squash is an excellent source of vitamins A and C, potassium, and dietary fiber.
• Coconut cream is a rich source of healthy fats and is known to help boost the immune system.
• This dish is vegan and gluten-free, making it suitable for many dietary preferences.