Cut squash in half lengthwise, and remove seeds, and brush with
butter. Bake the squash cut- side up and uncovered for 30 minutes
or until the squash is soft enough to scoop out. Carefully scoop out
the squash. leaving about 1/2 inch around the sides. You should
have about 11/2 cups of squash.
Separate the eggs. Blend together (in a blender) the squash,
egg yolks, cinnamon, nutmeg and sweetener. Then beat the egg
whites stiff, and then fold into the squash mixture.
Spoon the as much of the mixture back into the squash shells as
possible. (Leftover mixture may be baked in baking dish or bowl).
Bake at 350° for 30 minutes.