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Spaghetti Squash Custard Pie for Weight Watchers
Could the food police look up this recipe and tell me if it could be adapted for LDL??


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Interesting recipe.

I'm not the food police, Omalani, but I Googled the recipe to take a look. It has 4 T of cornmeal in it, which we stay away from as a general rule (processed, and usually processed with wheat -- there was a lot of discussion on corn meal and ground corn some time ago; you can do a search through the boards and find it in probably several threads).

However, it looks good as an occasional treat for a celebration or holiday -- and you DID just have an anniversary! You'd be getting less than half a tablespoon of corn meal in a serving, most likely. The milk is fat free and it uses splenda for sweetener. I adapt the standard pumpkin pie recipe to use as a custard without the crust, just occasionally, and have no repercussions.

If you get a chance to look back through some of the old discussions, look for similar discussions on Banzo Biscuits, and bean brownies (I don't remember if they were black bean or garbanzo). These items all have ingredients that are completely LDL friendly, but the processing required, and then baking them into something other than their original form, somehow changes how our bodies deal with them, or changes how our minds perceive them.

So use it carefully, and see how you react to it. And if you do try it, keep it for special occasions.

Somehow, spaghetti squash has never appealed to me, no matter how I prepare it. But I've really enjoyed pumpkin custard. I even use my LDL version of pumpkin pie for family occasions (in the crust), and nobody can tell that I switch out the milk with blended canellini beans, and the sweetener is stevia and a little splenda. Except my sister-in-law who is allergic to milk, and loves having a pumpkin pie that she can enjoy freely!

Happy Anniversary!
Terri

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I have made this many times in the past and it is good, don't taste the squash as it tastes like coconut and the fiber settles and makes a crust. However I think you are right about the processing required, and then baking them into something other than their original form, that somehow changes how our bodies deal with them, or changes how our minds perceive them. I think I will reserve this for the future when I am not stalled. I don't remember putting corn meal in it when I made it. Thanks for your reply. :D


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I think it sounds interesting. I need that recipe. I like cornbread and milk. I have it as an occassional treat. I doesn't make me gain, nor does it start my cravings. :) JF


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Spaghetti Squash Custard Pie for Weight Watchers 0
Ingredients
1 c. fatfree evaporated milk
1 c. water
1/2 c. splenda
4 tablespoons yellow cornmeal
2 teaspoons baking powder
0.25 teaspoon salt
2 eggs
1/2 cup egg substitute
4 tablespoons fat-free margarine
1 teaspoon vanilla extract
2 teaspoons coconut extract
1 c. cooked spaghetti squash

How to make Spaghetti Squash Custard Pie for Weight Watchers
Preheat oven to 350*F. Coat a 9-inch baking pan with cooking spray.
Put all ingredients except squash in your blender and whiz on low for a minute or so.
Stir in the squash by hand. Pour mixture in the pan. Let stand 5 minutes.
Bake for 30-40 minutes or until just set. The top will puff up and brown.
NB: I like it better cold. The cornmeal settles to the bottom and forms a kind of sweet polenta crust.

(Courtesy of Food.com)


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Thanks for recipe. I'll pick up a squash tomorrow. Sounds great. :ymhug: JF


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