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
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.
Ease of Preparation: Moderate
Preparation Time: 30 min
Cook Time: 30 min
Recipe By: the Editors of Prevention Magazine Health Books
From: The Healthy Cook: The Ultimate Illustrated Kitchen Guide to Great Low-Fat Food
Used with permission of Rodale Press