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Spaghetti Squash-Coconut Custard Pie

Barbara Bakes™
  • minutes
  • Serves

INGREDIENTS

1 cup

Spaghetti squash, cooked

4

Eggs

1 13.5 ounce can

Coconut milk, light

1/4 cup

Agave syrup

2 tsp

Baking powder

1

Coconut to sprinkle on top, sweetened

6 tbsp

Flour

1/4 tsp

Salt

1 tsp

Vanilla extract

1/2 tsp

Coconut extract