- 3/4 yellow cornmeal
- 1/2 whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 skim milk
- 1/4 egg substitute*
- 1 tablespoon honey
- 1/4 chopped pecans
- 2 large acorn squash
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon grated nutmeg
- 1/2 apple juice
Cornbread: In large bowl, mix cornmeal, flour and baking powder. In small bowl, mix milk, egg substitute, and honey. Pour liquid ingredients into flour mixture and stir lightly. Fold in pecans until all flour is moistened. Do not overmix.
Coat a 9×5-inch loaf pan with nonstick spray. Add batter. Bake at 350° 15 minutes. Allow bread to cool.
Squash: Cut squash in half lengthwise. Scoop out and discard seeds. Coat 9×13-inch baking dish with nonstick spray. Add squash, cut side down. Add small amount of water to pan so squash won?t stick during baking.
Bake at 350° 45 to 60 minutes, or until just tender. Do not overbake or squash will collapse.
Allow squash to cool slightly. Scoop out flesh, leaving 1/2-inch shell. Transfer pulp to large bowl.
Crumble cornbread and add to bowl. Add oil, basil and nutmeg. Toss lightly to mix. Add apple juice and mash lightly with potato masher. Do not overmix; stuffing should be slightly lumpy. If necessary, add a bit more juice to make moist mixture.
Mound stuffing in squash shells. Bake at 350° 15 minutes, or until heated through.