Sweet Spaghetti Squash Kugel

Every year for Passover we get to have one of my favorite dishes - Lokshen Kugel.  It's egg noodles with cottage cheese, cream cheese, butter, sugar, cinnamon, raisins, and JOY.  It's the best but it's not the healthiest so I tried to make a healthy replacement that was still the bomb dot com.  It turned out super cheesy but was still healthy-lifestyle friendly which should be alright by just about everyone.

Ingredients:
- 3 cups Spaghetti Squash (cooked)
- 3 packets Splenda
- 1/2 tsp Cinnamon
- 1/8 tsp Salt
- Dash of Nutmeg
- 1/2 cup Egg Beaters
- 14 oz. Part Skim Ricotta

Directions:
- To cook spaghetti squash I just cut it in half, scoop out the guts and bake it in the oven at 425 degrees with the inside facing down.  Once the outside is easy to pierce with a fork (about 45 minutes), it's done!  Take those cuties out of the oven and scrape the insides with a fork to make spaghetti strands.

- Turn your oven down to 375 degrees
- Combine splenda, cinnamon, salt, nutmeg, egg beaters, and ricotta with the spaghetti squash

- Pour contents of the bowl into a greased 9x9 casserole dish

- Cook for 45-50 minutes and make sure you are so hungry that as soon as you pull it out of the oven you cut right into it and serve it up forcing you to take a weird picture that tries not to showcase that you already cut into half of your dish.