Spaghetti Squash and Pecan Pie
Spaghetti Squash and Pecan Pie

Preparation time 10 minutes

Total time: 1 hour

Ingredients

  1. 1 ml (1/4 tsp.) ginger
  2. 2 ml (1/2 tsp.) nutmeg
  3. 5 ml (1 tsp.) cinnamon
  4. 5 ml (1 tsp.) vanilla
  5. 125 ml (1/2 cup) all-purpose flour
  6. 2 eggs
  7. 180 ml (3/4 cup) brown sugar, packed
  8. 375 ml (1 1/2 cups) (about half a squash) spaghetti squash, cooked and chilled*
  9. 1 can (385 ml) 2% evaporated milk
  10. 100 g (1 package) pecan pieces

Directions

  1. Heat oven to 180˚C (350˚F).
  2. Combine all ingredients in a food processor, except for pecans. Pour into a greased 22 cm (9 in.) pie plate. Top with pecan pieces. Bake about 50 minutes or until knife inserted in centre comes out clean.
  3. Allow to cool. Garnish with whipped cream or a scoop of ice cream before serving.
  4. *How to cook squash: Cut in half and remove seeds. Place on a plate and cover with microwave-safe plastic wrap.
  5. Microwave on high 10 to 15 minutes or until squash is tender and shreds easily.

Note: This recipe can be prepared with most types of winter squash, so feel free to substitute spaghetti squash with butternut squash (musky squash), acorn squash, buttercup squash, or pumpkin.

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