Instructions: Do not prick pie shell. Bake in a 450-degree oven for 10 minutes. Set aside. Cut squash in half lengthwise. Cook, covered, in boiling salted water for 20 minutes or until tender; drain.

Using two forks, scoop squash from shell (should have 3 cups). In a large mixing bowl stir together eggs, sugar, margarine, lemon juice and vanilla. Stir in squash. Turn mixture into partially baked pie shell.

Sprinkle lightly with nutmeg.

Bake in a 350-degree oven for 40-45 minutes, or until knife inserted in center comes out clean. May need to cover crust edges with foil.

Cool; serve topped with whipped cream, if desired.

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