CRUST (bottom only) :
4 Wasa Lite Rye crackers
1 tbsp. artificial sweetener

FILLING:

7 egg whites
1 tbsp. vanilla extract
1 tbsp. non-fat dry milk
3 tbsp. artificial sweetener
1/2 tsp. butter flavor
1 1/2 tbsp. coconut extract
4 c. cooked lg. spaghetti squash

Bake squash and remove pulp. Put in large strainer or colander and drain overnight. In food processor grind crackers with sweetener until fine. Spray pie plate with Pam and pour cracker crumbs around the sides and bottom of the plate. Shake plate gently to distribute crumbs evenly; set aside.

Process drained squash in processor just enough to bread up the strands. DO NOT PUREE. Remove squash to a large bowl. Place remaining ingredients in the food processor and mix well.

Pour mixture into the squash and mix well with a spoon. Pour gently into the pie plate. Grate nutmeg on top. Bake at 350 degrees for 30 minutes or until middle has set. Remove; cool.