Low carb "rice" custard.. it can be induction frie

[Heidi3]

first you need a spaghetti squash bake it and then scoop it out and whack it up with a cleaver until it is rice sized ...I saute' the amt I am going to use in a little butter first to give it some toasty flavor but this is not needed you can just go ahead with the recipe

oven at 350

1/4 cup blanched sliced almonds toasted until golden
1 cup of the chopped up spaghetti squash at room temperature
2 1/2 cups heavy cream
1 cup water
3 eggs
sweetener to equal 2/3 cup of sugar less is more in this one!
Pinch salt
2 teaspoons pure vanilla extract or the guts of one vanilla bean
1 teaspoon fresh ground cinnamon or use 1/2 tsp of fresh ground cardamom
1 teaspoon finely grated lemon zest
2 tble butter

this can be made on the stove top or microwave but I really like it baked with a golden brown topping!!!!...take a baking dish and butter or spray the inside then in a blender combine the water cream, sweetener, eggs vanilla, spice, and cold butter (yeah it is better if it kind of lumps up in here)..zest and salt...whirl in the blender until mixed then pour into the baking pan add the spaghetti squash and stir well .....
bake for 15 min then stir it if it looks like the squash has settled the trick is to stir it before it sets but is a bit thick..sprinkle the almonds on top and finnish bakeing about 20 min until browned and a pick comes out clean...

enjoy this is very good for breakfast!!! :icondance I have been making it without sweetener and it has been good!

[Pau]

I don´t find spaghetti squash here. Just zucchini or orange pumpkin ....

[Laurenfra]

OMG Nursey that looks wonderful

Pau I dont think you would get the same results with either of those but maybe you could use riced califlower (califlower grated to look like rice)

[Heidi3]

NNOOOO NOT CAULIFLOWER...sorry Lauren that sounds gross...pumpkin would be yummie lets see how could you do it ....you need the texture you could into tiny jullienne it and put it in raw so it stays a bit al Dente' ...try that!!! it would be good I bet ...zucchinni would be too watery I think.....try the pumpkin just cut it up raw and toss it in I imagine you can not go wrong with that one

[Curveegrrl]

Re: Low carb "rice" custard.. it can be induction

scoop it out and whack it up with a cleaver

How could I NOT want to try a recipe that starts out this way???

Cleavers are my favourite kitchen tools!

[mrslee44]

I am so excited..this recipe sounds just like the one this local resturants serves and it is good.

I grow spaghetti squash every year and have tons of it. I'm always looking for recipes.

It makes my mouth water even know thinking about it.

robin
:hug

[Isabeau]

That looks really good, but 2.5 cups of cream? For one serving? I just to check. Cause...that's waaaay over the limit, no? That's 20 ounces!

[MotherOfGizmo]

That looks really good, but 2.5 cups of cream? For one serving? I just to check. Cause...that's waaaay over the limit, no? That's 20 ounces!

I Looked and looked and I don't see where it said "1 serving" Isabeau, where does it say that? urplequ:

[LindaJay]

I am not a big fan of baked rice pudding, but I love the creamy kind you make on the stove -- but I have always used a mix for the couple of times I made it. Any ideas on how you would make a stovetop version of this -- puddings have never been my forte, so I don't have any "scratch" experience on them, but it seems like this should translate!

Suggestions anyone?

[Pau]

Ok. Maybe I´ll try with pumpkin......

[Isabeau]

That looks really good, but 2.5 cups of cream? For one serving? I just to check. Cause...that's waaaay over the limit, no? That's 20 ounces!

I Looked and looked and I don't see where it said "1 serving" Isabeau, where does it say that? urplequ:

Sure doesn't say that, that's why I needed clarification. So, gotcha, thanks. Like I said, it looks great. Typos happen some time. You never know!

[Heidi3]

I am sorry you guys I never figure out serving size ...you can put it into fitday and see how much you can allow youself I figure 1/2 cup is fair especially if you guild the lilly by putting some whipped cream on top..you can also beat the whites of the eggs and fold them in....
Pau if you make it with pumpking let me know I can not get fresh pumpking this time of year but the spaghetti squash tastes similar to fresh pumpkin....I think it would be good just use the food processor and run it through the large grate blade!!!...

[not2late]

I bet you could use zucchini or yellow summer squash for this too....

[Heidi3]

now if we could just find a substitute for the raisins!!!! you could use a few dried berries I guess!!!! all I know is I love this!!!
the other way to make this dish is Indian style on top of the stove with cardimum it comes out like the East Indian noodle pudding....