In a saucepan, combine sugar, eggs, lemon juice, and salt. Cook and stir over medium heat until thickened, about 5 minutes. Cool completely. Cook spaghetti according to package directions. Drain and rinse in cold water. Place in a large bowl. Drain pineapple, reserving the juice. pour juice over spaghetti, stir in the egg mixture and pineapple. Cover and refrigerate overnight. Fold in whipped topping just before serving. Garnish with walnuts and cherries. Serve as a dessert.
Cajun Country -- New Iberia, Louisiana