Low Carb Spaghetti Squash Pie - cooking recipe

Ingredients

1 1/2 cups spaghetti squash, cooked and shredded
3 large eggs
1/4 cup buttermilk or 1/4 cup heavy cream
6 (1 g) packets Splenda sugar substitute (up to 8)
1/2 teaspoon vanilla
1 1/2 teaspoons coconut extract

Preparation

Mix together all the ingredients, pour into a pie plate and bake at 350\u00b0F until JUST set (this could take as little as 10 minutes, depending upon your oven).