Low-Cal, Low-Fat Spaghetti Squash Pie Filling or Cooked Pudding
- Ready In:
- 42mins
- Ingredients:
- 4
- Serves:
-
6
ingredients
- 1⁄4 cup Splenda granular, sugar substitute
- 3 cups spaghetti squash, cooked
- 3 eggs
- 1 teaspoon vanilla extract
directions
- Beat eggs, vanilla, and Splenda.
- Stir in spaghetti squash and pour into pie shell or greased baking dish.
- Bake at 350 for 40 minutes or until baked through.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
wildheart
Ridgeley, West Virginia
Still in West Virginia but we've moved a few miles away, down to the county capitol. It's a compromise: bigger than our last town but smalelr than the "big city" of Cumberland MD, right up the road. Jobs are not that plentiful here so I am fortunate to be able to work at home (I'm a writer). My passion is cooking and feeding people family well....my pet peeve is the family court systems in America......my love is for emergency medicine and the people that make survival in a crisis possible