2 c. fat-free Skim Milk
6 Tbsp White All-Purpose Flour
2 tsp Baking Powder
1/4 tsp salt
1 c. Egg Beaters
2 Tbsp Light Margarine
1 tsp Vanilla Extract
11/2 tsp Coconut Extract
1c. Splenda
1c. cooked Spaghetti Squash
Put all ingredients (except squash) into a blender or food processor. Blend or process for
3 minutes or until smooth. Stir in squash. Pour into 9" or 10" pie plate. Needs no crust, it makes its
own. Bake at 350 for 40-45 minutes or until knife or toothpick comes out clean.
