1 (3 lb.) or so spaghetti squash
3 tbsp. sugar (or 2 packets Equal or your favorite sugar substitute)
8 large marshmallows
2 tbsp. water
1/2 (8 oz.) can crushed pineapple (in own juice)
2 tsp. butter
toasted coconut (optional)

Cut spaghetti squash in half lengthwise and scoop out seeds. Place cut side down in microwave-safe dish and add 2 tablespoons of water to dish. Cover with plastic wrap. Microwave on HIGH for 7 to 8 minutes.

Remove stringy strands of squash from rind and place in ovenproof dish. Add butter and sugar and mix thoroughly. Add juice and pineapple all at once and mix thoroughly. Top casserole with marshmallows.

Broil on top rack in oven until marshmallows melt and brown a bit. Remove and smooth marshmallow over entire top; return to broiler and broil until light brown.

Sprinkle top with toasted coconut, if desired. Serve immediately.

Serves 4.