Because the "mock coconut" is actually spaghetti squash. Yeah. Bryan didn't like that idea one bit.
In the end though, he decided that it was "all right, pretty good, I think I liked it." And he told me he owes me a dollar (we bet a dollar he wouldn't hate it). His suggestion, which was a good one, is that it would have been better if the spaghetti squash was chopped up into small pieces; some of the long stringy pieces grossed him out.
Here's the recipe, courtesy of Allrecipes.com.
- 1 cup white sugar
- 3 eggs
- 1/4 cup butter, melted
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 3 cups cooked, shredded spaghetti squash (I suggest shredding it quite a bit... wish I had!)
- 1 (9 inch) pie shell, baked
- 1 pinch ground nutmeg (optional)
- 1 pinch ground cinnamon (optional)
- 1 1/2 cups whipped cream for garnish (optional)
SUPER EASY, right?
- Preheat oven to 350 degrees F (175 degrees C).
- Beat the sugar and eggs together in a mixing bowl until light and frothy. Beat in the butter, lemon juice, and vanilla until well blended. Stir in the spaghetti squash. Pour the mixture into the prebaked pie shell. If desired, dust the top with nutmeg and cinnamon.
- Bake the pie in preheated oven until a knife inserted in the center comes out clean, 40 to 45 minutes. Cool on a rack before serving. Garnish with whipped cream, if desired.
Here's a cell phone pic of it half-eaten. It's not the prettiest thing to look at, but I liked it.
And the best part about it is that the spaghetti squash was only $1.50 at the Harvest Fest last week!! And it made this pie and two meals. NOT BAD little spaghetti squash... I'm proud of you.