This is one of those really old recipes that we need to bring back to life. I even think it was an original Weight Watchers recipe, but I’m not 100% sure. Either way, this custard is figure friendly and anything like that is my friend. Plus, it has coconut … so maybe it’s my best friend. 🙂 I’ve always been fond of coconut. From previous posts, one may have realized this. However, a lot of coconut recipes are up there in points due to the naturally high fat content (even though it’s a healthy fat) … shucks
What makes this recipe so low in points is its minimal amount of coconut, lack of a crust, and the addition of one surprising ingredient:
Yes, you read that right and I know you’re thinking, “Gosh, you’re crazy lady”. But think about it for a second; spaghetti squash has a crunchy texture just like coconut, and since the squash has minimal flavor, it can easily camouflage itself into whatever you’re making. Ah ha! They’re geniuses I tell you!
Curiosity got the best of me and I had to try it out. You should too. It’s coconutty, creamy, eggy, and only 3pp for a slice. 🙂