Prep 2 mins
Cook 40 mins
This is the BEST lo-cal, low-carb, no-sugar, low-fat pie filling you can imagine! It can also be used as a baked pudding.
- 1⁄4 cup Splenda granular, sugar substitute
- 3 cups spaghetti squash, cooked
- 3 eggs
- 1 teaspoon vanilla extract
- 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.