1 spaghetti squash
3 packets Splenda
Sprinkle of cinnamon
Puncture the skin of the squash with a fork to help it cook.
Place in a large pot and boil for 20 minutes.
Let sit for 10 minutes after boiling.
Cut in half lengthwise and scoop out the seeds.
Scoop out the squash after removing the seeds.
Be careful--it will still be pretty hot!
Dish up 1 cup into a bowl.
Sprinkle one packet of Splenda on the squash.
Sprinkle some cinnamon on top of that.
(If you like, add a little bit of butter or margarine to it, but I didn't like it with the butter.)