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Spanish Spaghetti Squash & Cinnamon Hand Pies
"Spain's very own version of pumpkin pie & pumpkin spice. They are a delicate little hand pie made with aromatic spaghetti squash preserve flavored with cinnamon and lemon zest encased in a flaky pastry shell. The are incredibly tradtional in Spanish cuisine and are simply a perfect bake for fall. They are great for a breakfast or snack on the go or even as a compliment to a large thanksgiving or fall buffet spread. So why not spice up your fall baking this year?"
Yields15 individual pies
Preparation Time1 hr 20 min
Cooking Time20 min
- 1 pound spaghetti squash
- 8 ounces sugar
- 2 2 lemons (zest and juice)
- 1 tablespoon cinnamon
- 14 ounces flour
- 1 teaspoon salt
- 8 1/2 ounces cold lard or butter cut into small chunks
- 1 cup cold water
- 2 tablespoons sugar
- 1 egg, lightly beaten
Cut the squash in half and deseed. Place on a baking sheet with a little water.
Cook at 350°F or 180°C for 45 to 50 min, or until tender, and set aside.
Once the squash is cooled, gently scrape out flesh with a fork to get those nice strands of squash.
Place all ingredients in a pot and cook on low to medium heat for about 40 min.
Place flour, salt and 2 tbsp sugar in a food processor, or in a big bowl if making dough by hand
Add lard (or butter) to the flour and pulse (or rub hands together with the flour and butter) until you have a wet sand consistency
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