1 med. spaghetti squash
2 unbaked 9" pastry shells
1 1/2 c. sugar
1 tbsp. cornstarch
1/2 c. butter, melted
4 egg yolks, beaten
1 c. milk
2 tsp. salt
2 tsp. vanilla extract
Whipped cream (opt.)

Cut squash in half, discard seeds. Place squash, cut side down, in a large Dutch oven, add 2" water. Bring to a boil. Cover and cook 25 to 30 minutes or until squash is tender. Drain squash. Cool.

Using fork remove spaghetti-like strands from inside squash. Place half of squash strands in each pastry shell; spread strands evenly over bottom.

Combine remaining ingredients except whipped cream. Mix well. Pour half of milk mixture over squash in each pastry. Bake at 350 degrees for 30 to 35 minutes or until filling is set.

Serve pie warm or cool. Top with whipped cream before serving, if desired. Yield: 2 (9") pies.