1 med. spaghetti squash
2 unbaked 9 inch pie crust or shells
1 1/2 c. sugar
1 tbsp. cornstarch
1/2 c. butter, melted
4 eggs yolks, beaten
1 c. milk
2 tsp. vanilla extract
1/4 tsp. salt
Whipped cream (optional)

Cook squash in large pot with 2 inches salted water 15 to 20 minutes or until crisp tender turn after 10 minutes to cook evenly. Drain and set aside to cool. Using a fork, remove seeds and discard. Continue using fork, remove spaghetti like strands from inside squash. Place half of squash strands in each pastry shell. Spread evenly over bottom. Combine remaining ingredients except whipped cream. Mix well. Pour half of milk mixture over strands in each pastry shell. Bake at 350 degrees for 30 to 35 minutes or until filling is set. Serve warm or cool. Top with whipped cream if desired. Makes 2 pies.

May use spaghetti squash in your favorite spaghetti sauce may need extra chili powder and spices. May be used in place of coconut in pie or cake. Fun vegetable and try it.