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Previous Product 
Reviews Date of last review
2 Wed February 25, 2004
Recommended By Average Price Average Rating
100% of reviewers None indicated 10.0












Description:
Ingredients: 1 speghetti squash, cooked, and pulled out of shell
1 pkg. vanilla sugar-free pudding mix, dry
1/2 stick butter, melted
2 eggs
2 scoops vanilla Whey protein powder/optional
Topping:
1 cup splenda
1 cup pecans, chopped
1/2 stick butter, melted
3 Tbs. thickner, (I use Tapoicia)
Dash of cinnamon and allspice
1 cup unsweetened coconut
How To Prepare: Mix cooked squash, pudding, butter, eggs, and protein powder well and pour into buttered casserole dish.
For Topping: Combine splenda,
pecans, butter, thickner, spices, and coconut. Mix well and spread over dessert.


Bake in 350 degree oven until brown, approx 20 - 30 mins.
Number of Servings: 8 generous portions
Carbs per serving - include all nutritional information if known: I use each portion as a feeding.
Preparation Time: 30 mins.
Effort (Easy, Average, Difficult): Easy
 


etoiles
Senior LCF Member

Registered: September 2003
Location: Chicago, IL
Posts: 405
Review Date: Sun February 8, 2004 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10 

 
Positive aspects of the product (pros): A delicious and family friendly sweet addition to your menu!
Cons:

We have really enjoyed this recipe harnessing the sweetness of the spaghetti squash. I have made it for family gatherings as well like Thanksgiving and X-mas. At Thanksgiving people were weary of its color but by X-mas it had become 'famous' and was the only dish completely scraped clean! I cannot say enough good things about this dish!
Review Date: Wed February 25, 2004 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10 

 
Positive aspects of the product (pros): a big surprize, taste so good
Cons: pudding mix ads carbs

Can you believe a dessert that good for you? Made from a vegetable? This one is great. I was really surprized. I didn't freeze enough spag. squash this summer to keep making this.


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