1/2 c. Bisquick
1 lg. spaghetti squash (2 lb.)
3 slightly beaten eggs
1/2 c. sugar
1/4 tsp. Sweet 'N Low
1/4 c. butter, melted
1 tbsp. lemon juice
1 tsp. vanilla
Ground nutmeg (optional)

Cut squash in half lengthwise and clean out seeds. Microwave spaghetti squash on medium heat 15 minutes. Turn every 5 minutes. Using a fork, scoop squash form shell, about 3 cups.

In large mixing bowl, stir together eggs, butter, lemon juice, and vanilla. Stir in squash and Bisquick. Turn mixture into deep pie plate. Sprinkle lightly with nutmeg. Bake at 425 degrees 10 minutes, then reduce oven to 350 degrees for 40 minutes or until inserted knife comes out clean.