Pumpkin pie is one of the historical staples of Thanksgiving, but the calories and fat probably don't align with your health goals. After searching long and hard, I modified a great recipe for a dessert that is approved on my health program and I am so excited to share it with you!
1 cup sugar substitute
5 egg whites
1 tsp. vanilla extract
3 cups spaghetti squash
1 pinch nutmeg (optional)
1 pinch cinnamon (optional)
1. Preheat oven to 350 degrees.
2. Cook the spaghetti squash (depends on the size, but you can cook an average-sized spaghetti squash in the microwave for about 10-12 minutes.)
3. I didn't puree the quash, but I think it would improve the texture to puree it. Give it a try and let me know how it tastes!
4. Cool the spaghetti squash so that it doesn't cook the egg whites when you add the squash to the egg whites. I cooled mine in the freezer while I made the egg whites mixture.
5. Beat egg whites in mixing bowl until they are light and frothy.
6. Add sugar substitute and beat into the frothy egg whites.
7. Add vanilla extract and beat into the egg whites mixture.
8. Fold cooked spaghetti squash into the egg whites mixture.
9. Pour mixture into 9 x 13 baking dish.
10. Bake for 40-45 minutes until knife comes out clean.
11. IMPORTANT: Allow to cool and set before cutting it. If you don't wait, it will become liquidy.
Health Program serving sizes:
Cut into 24 squares.
One square is:
0.1 protein servings
0.2 veggie servings
1 condiment serving
If you would like help planning your healthy holiday meals, please email me at HealthyandFitLife@gmail.com.