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2 cups skimmed milk
6 tablespoons flour
2 teaspoons baking powder
1/4 teaspoon salt
4 eggs
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 cup cooked spaghetti squash
A little grated coconut to sprinkle on top

2 cup s skimmed milk 6 tablespoons flour 2 teaspoons baking powder 1/4 teaspoon salt 4 eggs 1 teaspoon vanilla extract 1/2 teaspoon coconut extract 1 cup cooked spaghetti squash

Put all ingredients (except the spaghetti squash and the coconut) into a blender or food processor (or just mix well in a large bowl). Blend or process for three minutes until smooth. Stir in squash. Pour into a deep-dish 9- or 10-inch pie plate. Sprinkle a little coconut on top. Bake at 350F for 40-45 minutes or until a knife inserted in the center come out clean.

Now, you'll notice that this recipe does not call for sugar, so for me it was not quite sweet enough. I think I'll add a small amount of coconut into the batter to add sweetness and also to amp up the coconut flavor because my favorite part was those little bits of coconut that were sprinkled on top.