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Spaghetti Squash-Coconut Pie

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ready in: 30-60 minutes
serves/makes:   8

recipe id: 106944

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1 baked 9-inch pie shell


4 tablespoons margarine
3 tablespoons flour
1 1/4 cup sugar
1 1/4 cup milk
3 egg yolks, well beaten
1 cup cooked spaghetti squash (well drained)
1 teaspoon coconut flavoring


3 egg whites
1/2 teaspoon cream of tartar
6 tablespoons sugar


Preheat oven to 350 degrees F.

Melt the margarine in a heavy saucepan. Stir in flour, sugar, and milk. Cook, stirring, until thickened. Beat some of hot mixture into egg yolks, and when they are warmed, gradually stir them into hot mixture.

Cook, stirring, for 1 or 2 minutes more. Stir in spaghetti squash and coconut flavoring. Remove from heat and let cool. Turn into baked pie shell.

Prepare meringue: Whip egg whites until frothy. Beat in cream of tartar and continue beating until peaks start to form. Beat in sugar, 1 tablespoon at a time, and continue beating until stiff peaks form.

Spread meringue on pie and bake for 15 to 20 minutes, or until browned.

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Nutritional data has not been calculated yet.

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