Mock Coconut Spaghetti Squash Pie

Ingredients -- Ovo-Lacto Vegetarian
"I bet most people can't tell that it's not made with coconut. Rather it's made with Spaghetti Squash." Okay I'm cheating here. That was the original recipe, which called for white sugar. I recommend using Coconut Sugar here.
As mentioned elsewhere, keto pie crusts with crushed pecans are often available in grocery stores. Alternatively, brush three or four sheets of Phyllo dough with melted butter and tuck them into a pie tin (baking without the filling for a few minutes helps the crispiness).

A "Keto" Pie crust of some sort (see above)
3 cups cooked, shredded Spaghetti Squash
1 cup Coconut sugar
3 eggs
1/4 cup butter, or Coconut oil, melted
1 Tbsp fresh lemon juice
1 Tbsp vanilla extract
recommended spices: 1 generous pinch ground nutmeg, 1 generous pinch cinnamon
scant pinch of Xanthan Gum
1+1/2 cups Whipped Cream for garnish (optional)

Preheat oven to 350 degrees F (175 degrees C).
Beat the sugar and eggs together in a mixing bowl until light and frothy. Beat in the butter, lemon juice, and vanilla until well blended. Stir in the Xanthan Gum, and then stir in the Spaghetti Squash.
Pour the mixture into the prebaked pie shell. If desired, dust the top with nutmeg and cinnamon.
Bake the pie until a knife inserted in the center comes out clean, 40 to 45 minutes. Cool on a rack before serving. Garnish with whipped cream, if desired.