KitchenAid K45SS Instructions and Recipes - Page 18

Squash and Apple Bake 1 cup reduced-sodium chicken broth 1⁄4 teaspoon cloves 2 acorn squash (about 31⁄2 lbs.), washed, cut into halves, and seeds removed 2 teaspoons margarine or butter 1 medium onion, chopped 1 medium apple, peeled, cored, and chopped 2 tablespoons fat-free egg substitute 1⁄4 cup seasoned bread crumbs 2 teaspoons margarine or butter Spray 1-quart casserole dish with no-stick cooking spray. Place broth and cloves in large skillet or Dutch oven. Add squash, cut side down. Bring to a boil. Reduce heat to medium-low. Cook, covered, 15 to 25 minutes, or until squash is soft. Remove squash; cool slightly. Scoop out pulp. Set aside. Meanwhile, melt 2 teaspoons margarine in nonstick skillet over medium heat. Add onion. Cook and stir about 1 minute. Add apple. Cook and stir 3 to 4 minutes longer, or until onion is tender. Place squash in large bowl. Beat on Speed 3 for 15 to 20 seconds, or until broken up. Add egg substitute. Beat on Speed 3 about 30 seconds, or until smooth. Add onion mixture. Beat on Speed 1 about 15 seconds, or until combined. Spoon squash mixture into casserole dish. Combine bread crumbs and 2 teaspoons melted margarine in small bowl. Beat on Speed 1 about 15 seconds, or until blended. Sprinkle evenly over squash. Bake at 350°F for 25 to 35 minutes, or until thoroughly heated. Yield: 6 to 8 servings (about 1⁄2 cup per serving). Per serving: About 124 cal, 3 g pro, 24 g carb, 3 g total fat, 1 g sat fat, 2 mg chol, 260 mg sod. 16