great, let me know! I don't really measure when I make it, so I hope it works 'in print': I just eyeball it and adjust as needed
Do let me know what you think! It is one of our favorites!
For the pudding, I use the other half of the spaghetti squash: puree with sweeteners/flavors and then add agar agar that has been simmered with water. After I mix it in I put in the fridge over night. In the morning it is a big hard hunk that I toss back into the food processor and process until creamy. Sorry I don't know the measurements: Its probably about 2 tablespoons of agar agar (dissolved into about 1 and a half cups of water)for a half of a large squash (yellow squash or zucchini also work for both recipes, but the spaghetti squash is best!).