3 lb. (approx.) spaghetti squash, cooked
4 eggs
2 c. skim milk
3 tsp. coconut flavoring
1 tbsp. liquid sweetener
2 tbsp. cornstarch
Nutmeg
Crushed strawberries

Cut squash in half lengthwise, clean out seeds. Place cut side down in large pan of water 2 inches deep. Boil 15-20 minutes. Drain and cool. Scrape out with fork into strands.

Mix squash and all ingredients except nutmeg. Sprinkle nutmeg over top. Bake at 350 degrees for 45 minutes. Store in refrigerator. Serve with crushed strawberries that have been sweetened with Equal.