Spanish Spaghetti Squash & Cinnamon Hand Pies


Spanish Spaghetti Squash & Cinnamon Hand Pies

Spanish Spaghetti Squash & Cinnamon Hand Pies
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
  1. Cut the squash in half and deseed. Place on a baking sheet with a little water.

  2. Cook at 350°F or 180°C for 45 to 50 min, or until tender, and set aside.

  3. Once the squash is cooled, gently scrape out flesh with a fork to get those nice strands of squash.

  4. Place all ingredients in a pot and cook on low to medium heat for about 40 min.

  5. Place flour, salt and 2 tbsp sugar in a food processor, or in a big bowl if making dough by hand

  6. 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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