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Shared by Yvette
Serving Size 8     
  2 C cooked spaghetti squash
  1 1/2 c. cream (I used light; heavy would work too)
  4 eggs
  2 T butter, melted and cooled
  1 cup splenda, or equivalent sweetener
  1/2 t vanilla extract
  1/2 t coconut extract
  1/4 t baking powder         

Preheat oven to 350 degrees. Spray 10-inch pie plate with cooking spray. In blender, combine all ingredients, except squash and process until smooth. Add squash to blender and pulse briefly until squash resembles coconut bits. Pour into pie plate.

Bake 50 minutes to 1 hour (until knife, inserted in center, comes out clean). Let stand 1 hr. Cover and refrigerate overnight.

NOTE: Tastes better the next day, but just try to stay away, the smell of it cooking was my undoing. BEST/EASIEST way to cook squash: pierce with fork several times and place whole squash in microwave on paper towel. Cook on high 10 minutes. Flip squash over and cook additional minutes until it feels soft. Every squash is different. Cut in half and scoop out seeds. The "pulp" looks like spaghetti. Use a spoon to scoop out and measure.  Squash is also a great substitute for "real" spaghetti.

You’ll have to try this "Coconut Cream Pie"! I'm sure most of us Locarbers have run across the recipe and wondered how it would taste. I'm here to tell you it is DELICIOUS. I couldn't tell the difference!

Per Serving (excluding unknown items): 357 Calories; 36g Fat (87.4% calories from fat); 4g Protein; 7g Carbohydrate; 1g Dietary Fiber; 195mg Cholesterol; 301mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 7 Fat; 0 Other Carbohydrates.

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