1/2 c. sugar
8 packs Sweet & Low
4 eggs
1/4 c. butter
1/2 c. plain all-purpose flour
2 c. skim milk
1/4 tsp. salt
1/2 tsp. baking powder
1 tsp. vanilla flavoring
1 tsp. coconut flavoring
4 c. cooked, shredded spaghetti squash

Omit salt and baking powder if using self-rising flour.

Cut squash in half - lengthwise - and remove seeds. Put cut side down in a pot with 2 inches of water. Cover and boil 20 minutes.

Microwave: Place squash cut sides down in a dish with 1/4 cup water. Cover with clear wrap and cook 7-8 minutes. Run fork over inside of cooked squash to get spaghetti-like strands.

Place 2 cups spaghetti squash in each of 2 greased and floured 8 inch pie pans. Put all other ingredients into blender. Blend well. Pour equally over the squash in each pan. Bake for 1 hour at 350 degrees. A crust will form on the bottom. Pie filling in the middle and squash on top. 8 servings each pie. 128 calories a serving. Weight Watchers: 1 vegetable; 1/4 protein; 1/4 milk; 1/4 fat exchange; 20 optional calories.