6 medium yellow squash, sliced
1 stick smart balance butter
1/2 cup all-purpose wheat flour
1 cup baking stevia
1 tablespoon lemon extract
Three 9-inch prepared frozen pie shells, defrosted
Put the squash in a large pot and fill with water. Bring to a boil over medium heat and cook until tender, 20 minutes. Drain and press the squash with a spoon to remove any excess water.
Preheat the oven to 350 degrees F.
Transfer the squash to a blender. Add the smart balance butter and wheat flour and blend until pureed.
Add the stevia, lemon extract and eggs and blend until smooth. Evenly divide the filling among the pie shells.
Bake until the filling is set, 45 minutes to 1 hour. Let the pies cool to room temperature before slicing and serving.