This is a yummy dessert, no one would guess it is spaghetti squash. It has a similar taste and texture of a bread pudding without the bread - YEAH! I thought this was great served warm. My hubby enjoyed it just as much cold. So try both and see which you prefer.
Prep time: 20 minutes
Cooking time: 25 minutes
Yields: 6 people
Ingredients
2 cups of cooked spaghetti squash (approx. 1/2 small spaghetti squash)
4 eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup coconut sugar
1 cup coconut milk
1 teaspoon cinnamon
pinch of sea salt
1 teaspoon butter (organic grass-fed is best)
1/2 cup blueberries (add more or less to your liking)
1/2 pecans coarsely chopped (optional)
Directions
If you haven't already cooked the squash, preheat oven to 395F. Cut the quash in half lengthwise and scoop out all the seeds. Put the squash on an oven tray, cut side up and bake for 15 to 20 minutes, until it compresses slightly when you press into the sides. It's done when you can run a fork lengthwise along the flesh and it separates into strings. Remove from the oven and let cool while your're preparing the remaining ingredients.
Combine cooked (cooled) spaghetti squash, eggs, vanilla extract, coconut sugar, coconut milk, cinnamon and sea salt in a blender and puree until smooth. Grease the insides of 4-6 (depending on the size you are using) souffle dishes or ramekins with the butter and transfer the contents from the blender into them, filling them about three-fourths full. Evenly distribute the blueberries among the dishes, dropping them into the batter. Bake for 25 to 30 minutes, until a toothpick inserted into the pudding comes out clean. These puddings will come out of the oven nice and poufy but will immediately start to deflate. That's okay. Serve warm, garnish with pecans (optional)
Credit
the naked foods cookbook