Spaghetti Squash and Pecan Pie Recipe

Name: Spaghetti Squash and Pecan Pie
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 ml (1/4 tsp.) ginger; 2 ml (1/2 tsp.) nutmeg; 5 ml (1 tsp.) cinnamon; 5 ml (1 tsp.) vanilla; 125 ml (1/2 cup) all-purpose flour; 2 eggs; 180 ml (3/4 cup) brown sugar, packed; 375 ml (1 1/2 cups) (about half a squash) spaghetti squash, cooked and chilled*; 1 can (385 ml) 2% evaporated milk; 100 g (1 package) pecan pieces

Ingredients

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

	PREP TIME 10m	COOK TIME 50m	TOTAL TIME 1h
YIELD 8 servings

Instructions

Heat oven to 180?C (350?F).
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.
Allow to cool. Garnish with whipped cream or a scoop of ice cream before serving.
*How to cook squash: Cut in half and remove seeds.
Place on a plate and cover with microwave-safe plastic wrap.
Microwave on high 10 to 15 minutes or until squash is tender and shreds easily.