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
- 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.
- In medium sauce pan add butter, milk, vanilla extract and begin heating at medium heat.
- In seperate bowl, beat egg yolks and slowly add to warming milk mixture stirring well.
- In another bowl, mix sugar and arrowroot and put to side.
- When milk mixture is almost at a boil add spaghetti squash and bring temperature up again.
- Add sugar mixture whisking it to prevent lumps.
- Be prepared that it thickens quickly.
- 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.
Spaghetti Squash Custard
