This week’s second healthified dessert uses spaghetti squash, but you wouldn’t know it from the texture, or the taste. This winds up very sweet, thanks to a box of cheesecake pudding mix, and stays in good shape for many days of leftovers.

If you’re unsure how to get prepared spaghetti squash, cut a spaghetti squash in half lengthwise and scrape out the seeds and glop in the middle with a spoon. Either bake, face down, at 350 degrees for an hour, or microwave each half, again face down, for 10 minutes. Either way, once they are cooked you just scrape out the insides with a fork or two, and it’s all set! What you don’t use for the cheesecake, you can eat for dinner with some spaghetti sauce!

Ingredients:

• 2 cups prepared spaghetti squash
• 1 8 ounce block cream cheese, room temperature
• 1 3.4 ounce package cheesecake pudding mix
• 1 prepared graham cracker pie crust
• 2 tablespoons jam

Combine the spaghetti squash and cream cheese in a food processor and process until smooth.

Add the pudding mix and process again until evenly combined.

Slightly yellower, perhaps?

Transfer the mixture into the prepared crust.

Dot the surface with the jam, in this case blueberry, and swirl it with a knife.

Chill at least 1 hour before serving.

Spaghetti Squash Cheesecake

Lightly adapted from Countryside Network.

• 1 8 ounce block cream cheese, room temperature
• 1 3.4 ounce package cheesecake pudding mix
• 1 prepared graham cracker pie crust
• 2 tablespoons jam

Combine the spaghetti squash and cream cheese in a food processor and process until smooth. Add the pudding mix and process again until evenly combined. Transfer the mixture into the prepared crust. Dot the surface with the jam, and swirl it with a knife. Chill at least 1 hour before serving.