Low-Cal, Low-Fat Spaghetti Squash Pie Filling or Cooked Pudding

• 14 cup Splenda granular, sugar substitute
• 3 cups spaghetti squash, cooked
• 3 eggs
• 1 teaspoon vanilla extract

1. Beat eggs, vanilla, and Splenda.
2. Stir in spaghetti squash and pour into pie shell or greased baking dish.
3. Bake at 350 for 40 minutes or until baked through.

splenda, spaghetti squash, eggs, vanilla

Taken from www.food.com/recipe/low-cal-low-fat-spaghetti-squash-pie-filling-or-cooked-pudding-261055 (may not work)