Spaghetti Squash Custard Pie For Weight Watchers

• 1 cup fat-free evaporated milk
• 1 cup water
• 1/2 cup Splenda sugar substitute
• 4 tablespoons yellow cornmeal
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 eggs
• 1/2 cup egg substitute
• 4 tablespoons fat-free margarine (optional)
• 1 teaspoon vanilla extract
• 2 teaspoons coconut extract
• 1 cup cooked spaghetti squash

1. Preheat oven to 350*F. Coat a 9-inch baking pan with cooking spray.
2. Put all ingredients except squash in your blender and whiz on low for a minute or so.
3. Stir in the squash by hand. Pour mixture in the pan. Let stand 5 minutes.
4. Bake for 30-40 minutes or until just set. The top will puff up and brown.
5. NB: I like it better cold. The cornmeal settles to the bottom and forms a kind of sweet polenta crust.

milk, water, splenda sugar substitute, yellow cornmeal, baking powder, salt, eggs, egg substitute, margarine, vanilla, coconut

Taken from www.food.com/recipe/spaghetti-squash-custard-pie-for-weight-watchers-297937 (may not work)