Spaghetti Squash Custard Pie For Weight Watchers - cooking recipe

Ingredients

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

Preparation

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