Spaghetti Squash Custard

Spaghetti Squash Custard~
This spaghetti squash custard is sweet and creamy. Serve with nuts, a graham cracker or top it with cream and a cherry. No one will suspect your secret ingredient.
Serves: 6
Ingredients
  • 1 medium spaghetti squash*
  • 1½ cups sugar
  • 2 tablespoons arrowroot*
  • ¼ cup butter*
  • 4 egg yolks, beaten*
  • 1 cup milk*
  • 2 teaspoons vanilla extract*
  • 1 dash of salt
Instructions
  1. Place halved spaghetti squash in microwave and cook approximately 10 minutes until tender. Cool, then remove squash from shell with a fork. It should resemble spaghetti.
  2. In medium sauce pan add butter, milk, vanilla extract and begin heating at medium heat.
  3. In seperate bowl, beat egg yolks and slowly add to warming milk mixture stirring well.
  4. In another bowl, mix sugar and arrowroot and put to side.
  5. When milk mixture is almost at a boil add spaghetti squash and bring temperature up again.
  6. Add sugar mixture whisking it to prevent lumps.
  7. Be prepared that it thickens quickly.
  8. Serve warm or chilled.

This custard has a stringy texture.  If you think you might not like this, simply use an immersion blender and pulverize the squash before adding it to the warming milk.  You will get a texture similar to tapioca pudding.

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Spaghetti Squash Custard