Cornbread-Stuffed Squash
3/4 cup yellow cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoons
baking powder 1/2 cup skim milk
1/4 cup fat-free egg substitute
1 tablespoon honey
1/4 cup chopped toasted walnuts (see notes)
2 large squash, cooked
1 tablespoon olive oil
1 teaspoon
dried basil 1 teaspoon
ground nutmeg 1/2 cup apple juice
Preheat the oven to 350 degrees. Coat a 9x5-inch no-stick loaf pan with no-stick spray and set aside.
In a large bowl, combine the cornmeal, flour and baking powder.
In a small bowl, whisk together the milk, egg substitute, and honey. Add to the conrmeal mixture and mix just until moistened. Fold in the walnuts.
Spoon the batter into the pan and bake for 15 minutes, or until a toothpick inserted in the center comes out clean.
Scoop out the flesh from the cooked squash, leaving a 1/2-inch shell. Transfer the flesh to a large bowl and mash lightly with a fork.
Crumble the cornbread and add to the bowl. Stir in the oil, basil and nutmeg. Add the apple juice and mix just until mostened. If necessary, add more juice, 1 tablespoon at a time, until the stuffing holds together.
Mound equal amounts of the stuffing in the squash shells. Place the squash in a 4-quart no-stick baking dish. Pour 1/3 cup hot water into the dish around the squash. Bake at 350 degrees for 15 minutes, or until heated through.
*To toast walnuts, place them in a dry no-stick skillet over medium heat. Toast the nuts, shaking the skillet often, for 3 to 5 minutes, or until fragrant.
As prepared, each serving contains 353 calories, 9.3g total fat, 0.5mg cholesterol, 183mg sodium, 62.4g total carbohydrate and 9.6g protein.
