*Now I have not tried this one yet.  I'm a little hesistant wondering how this will turn out...so if anyone tried it....please let me know how it turns out!  Thanks!

Makes 8 servings @ 3pts each

2 cups cooked spaghetti squash
1 cup skim milk
1 cup egg substitute
1/2 cup evaporated skim milk
1/4 cup all-purpose flour
1/4 cup granulated sugar
2 Tbsp plus 2 tsp fat free tub margarine
1/2 tsp vanilla
1/2 tsp coconut extract
1/4 tsp couble-acting baking powder

Preheat oven to 350 degrees.  Spray 9-inch pie pan with nonstick cooking spray.  Using the back of the spoon, spread the squash over the bottom and up the sides of the pie plate.  Set aside.  In blender container, combine the remaining ingredients and process until smooth.  Pour over squash and bake for 50 minutes to 1 hour, until inserted knife comes out clean.  Transfer pie plate to wire rack and cool for 1 hour.  cover with plastic wrap and refrigerate overnight.

This recipe is not CORE.  Core Plan followers, please use Points allowance.