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The Chipper Chipmunk’s Coconut-Spaghetti Squash-Maca Pie

coconut spaghetti squash maca pieHave you ever had one of those days when you’re rummaging through your refrigerator and pantry lookin’ for a clean treat, but nothin’ seems to jump out at you?  Maybe it’s just me, but that’s how these crazy creations of mine come to life.  I saw a beautiful organic spaghetti squash, a can of full fat organic coconut milk, and Tru Vibe’s “Live your dreams- Maca Powder Miracle”, and thought.. “Why the heck not?!”  Desperate dessert times call for desperate dessert measures, which is how “The Chipper Chipmunk Coconut-Spaghetti Squash-Maca Pie” was born.  Necessity is the mother of invention, and I’m proud to say this recipe mama invented a tasty pie worth givin’ a try!!

First the health benefit highlights of my clean treat:

ORGANIC SPAGHETTI SQUASH:Benefits-of-Spaghetti-Squash-e1419457496980-2

ORGANIC COCONUT MILK:benefits-of-coconut-milk-01


Now let’s set our eyes on the prize, which is a spaghetti-squash pie!!

Here’s what you’ll need:

-1 can of full fat coconut milk (I used Thai Kitchen Organic Unsweetened Coconut Milk.)


-2 organic eggs PLUS 6 tbsps of liquid egg whites

-1 cup of organic spaghetti squash (already cooked and shredded)


-1/2 cup of Stevia in the Raw (or you can use 1/4 cup of raw organic honey or maple syrup if you prefer)

-1/2 cup of organic coconut flour (I love Nutiva’s.)

-3 tbsps of organic chia seeds (I love Nutiva’s)

-2 tsps of organic maca (I love TruVibe’s Organic Maca)

-1 tsp of saigon cinnamon

-1 tsp of vanilla extract

-1 tsp baking powder

-1 tsp of baking soda

-1/8 tsp of sea salt

Here’s how to bake it:

Step 1- Preheat your oven to 350 Degrees Fahrenheit.

Step 2- Combine all of the ingredients in a food processor except for the chia seeds & spaghetti squash, and pulse until well combined.

Step 3- Move the mixture to a medium size bowl and stir in the spaghetti squash and chia seeds. ingredients for maca pieStep 4- Spray a pie tin with extra virgin coconut oil (I love Kelapo’s) and pour the pie mix into the tin, spreading evenly.


Step 5- Bake for 40-45 minutes (depending on your oven) until a toothpick can be cleanly removed from the center of the pie.IMG_2694

Step 6- Let the pie cool and then get your grub on!! (I prefer my pie to be cold, so I eat it after an hour or two in the fridge.)

Optional: Add coconut whip cream, fresh fruit, or dark chocolate drizzle to your pie for added YUM!

This pie is delightfully moist, sweet, and a guilt-free treat!! If you’re in the mood for chocolate, don’t forget to checkout my Lower Glycemic Sweet Potato Brownies or Carkies (Carrot-Almond-Cacao Cookies)! 😉


Do you have a crazy recipe you’d like to share?  If so, please let me know in the comments below!  Thank you again for joining me on the road for ultimate health and happiness.  As always, I’d love to hear from you in the comments below, or on my Twitter, Facebook, and Instagram pages.  Have an awesome day!  You’re the reason I smile! =D

Picture Benefit Sources:



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