Low Carb Spaghetti Squash Pie
Ingredients
- 1 1/2 cups spaghetti squash, cooked and shredded
- 3 large eggs
- 1/4 cup buttermilk or 1/4 cup heavy cream
- 6 (1 g) packets Splenda sugar substitute (up to 8)
- 1/2 teaspoon vanilla
- 1 1/2 teaspoons coconut extract
Instructions
- Mix together all the ingredients, pour into a pie plate and bake at 350°F until JUST set (this could take as little as 10 minutes, depending upon your oven).
