You and Your Squash, Part 2

Let's pretend these are better pictures, okay? It's hard to photograph anything in our dark, dank tenement.

We are slowly working through our 14 spaghetti squash.  We usually just pop them in the microwave and serve them with our favorite spaghetti sauce, but last week we made mock coconut cream pie with one.  It's a crustless, not particularly sweet pie, but it has a really nice, creamy texture that Steve, rightly, says reminds him of flan (which he pronounces all Canadian).  It makes a particularly nice treat at around 2:00 in the morning when one is up being pregnant and insomniatic and healthier than the pecan tassies which are also great in the wee hours.

Mock Coconut Cream Pie or Scottish Spaghetti Squash Flan

• 2 cups cooked spaghetti squash 
• 1 cup skim milk 
• 4 eggs 
• 1/2 cup evaporated skim milk (or use all evap milk) 
• 1/4 cup all purpose flour 
• 1/4 cup sugar 
• 3 Tablespoons butter  
• 1 /2 teaspoon vanilla 
• 1/2 teaspoon coconut extract 
• 1/4 teaspoon baking powder. 

Preheat oven to 350 F.  Spray a 9-inch pie plate with cooking spray. Spread squash over bottom and up sides of plate (it rises to the top while baking).  In a blender, process remaining ingredients until smooth. Pour over squash and bake for 50 minutes to 1 hour, until a knife comes out clean.