We low-carbers can’t afford to eat a lot of higher-carb fruit, especially if we are on the beginning of our weight-loss journey. But once we have increased our daily carbs a bit, we can enjoy the occasional treat with fruits other than berries. I find that if you mix a high-carb fruit with a lower-carb “disguising” vegetable, like a mild squash, one can trick the palate into thinking you’re eating the real McCoy :). This little cobbler is a perfect example of that. We both LOVED this cobbler! The flavor was truly amazing.
I learned early on in my Atkins journey that Baked Spaghetti Squash tastes almost exactly like apples, with nearly the exact same texture, too! When I tried this cobbler creation, I decided to add some real apple and see if I could keep the carbs low enough. I also decided to use my latest Einkorn Flour Pie Crust. As you can see by the per serving carb total below, this dessert is a wee bit higher in carbs than most of mine. HOWEVER, if you use only one apple and use my “Flour” Pie Crust recipe rather than my Einkorn Pie Crust, you can drop the per serving count to a more “palatable” 6.82 net carbs, which isn’t bad at all for a pastry dessert with real fruit in it.
This absolutely delicious recipe is not suitable for Atkins Induction but is OK once you reach the final high-carb fruit rung of the Atkins carb-reintroduction ladder. Keto followers should make the alternate version suggested above for lowering carbs, and use the “Flour” Pie Crust and 1 less apple if you want to try this recipe.
½ spaghetti squash (mine was 9″ long and yielded 4 c. threads)
2 medium apples, grated or sliced (I used Delicious apples)
3 T. unsalted butter, melted
1 tsp. cinnamon
1/3 c. erythritol (or preferred sweetener to equal 1/4 c. sugar)
2 pkts. stevia
3/4 c. water
Dash of xanthan gum (or 1 tsp. chia seeds)
DIRECTIONS: Cook the spaghetti squash cut side down in ½” water in a dish in your microwave for 13 minutes. Remove, cool and fork out the threads into a large bowl. The exact amount isn’t crucial, but the stats below are based on 4 cups of threads.
Grate the apples. I find that cut in half and grated cut-side down, the grating process sort of peels the apples for you. 🙂 Now is a good time to preheat your oven to 350º. Add the grated or sliced apple to the bowl of squash threads. Melt the butter and drizzle over the fruit-squash mixture. Add the cinnamon, sweeteners and water. Dust the xanthan gum or chia seeds over the surface and stir well. Pour into a buttered baking dish. I used an 8×11″ rectangular ceramic dish.
Make the pie crust according to the directions for that recipe (linked above). Chill the dough 30 minutes. Remove dough from refrigerator and roll between 2 sheets of plastic to the approximate shape of the dish you are making. When you have rolled the crust slightly larger than your dish, remove the top plastic and gently lift the bottom sheet up over to the cobbler dish and flip the crust onto the cobbler filling. Push or crimp the edges of the dough up into to the dish and poke a few holes in the top of the crust with a fork randomly to allow air to escape. Pop into a 350º oven and bake for about 30 minutes or until the crust is dry to the touch in the center and golden on the edges. Serve warm. Leftovers store nicely in the refrigerator and reheat in the microwave quite nicely.
NUTRITIONAL INFO: Makes 8 servings If baked exactly as written, each serving contains:
14.7 g fat
18.6 g carbs, 7.88 g fiber, 10.72 g NET CARBS (only 6.82 NC using just 1 apple & the “Flour” crust)
6.05 g protein
202 mg sodium