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Ingredientes
- 3/4 c. yellow cornmeal
- 1/2 c. whole wheat flour
- 1 1/2 tsp baking pwdr
- 1/2 c. skim lowfat milk
- 1/4 c. egg substitute
- 1 Tbsp. honey
- 1/4 c. minced pecans
- 2 lrg acorn squash
- 1 Tbsp. extra virgin olive oil
- 1 tsp dry basil
- 1 tsp grated nutmeg
- 1/2 c. apple juice
Direcciones
- To make the cornbread: In a large bowl, mix the cornmeal, flour, and baking pwdr. In a small bowl, mix the lowfat milk, egg substitute, and honey. Pour the liquid ingredients into the flour mix and stir lightly. Mix in the pecans till all the flour is moistened. Don't overmix.
- Coat a 9 X 5-inch loaf pan with nonstick spray. Add in the batter. Bake at 350 degrees F for 15 min. Allow the bread to cold.
- To make the squash: Cut the squash in half lengthwise. Scoop out and throw away the seeds. Coat a 9 X 13-inch baking dish with nonstick spray.
- Add in the squash, cut-side down. Add in a small amount of water to the pan so the squash will not stick during baking.
- Bake at 350 degrees F for 45 to 60 min, or possibly till just tender. Don't overbake, or possibly the squash will collapse.
- Allow the squash to cold slightly. Scoop out the flesh, leaving a 1/2-inch shell. Transfer the pulp to a large bowl.
- Crumble the cornbread and add in to the bowl. Add in the oil, basil and nutmeg.
- Toss lightly to mix. Add in the apple juice and mash lightly with a potato masher. Don't overmix; stuffing should be slightly lumpy. If necessary, add in a bit more juice to make a moist mix.
- Mound the stuffing in the squash shells. Bake at 350 degrees F for 15 min, or possibly till heated through.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 4 servings | |
| Calories 296 | |
| Calories from Fat 74 | 25% |
| Total Fat 8.54g | 11% |
| Saturated Fat 1.94g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 518mg | 22% |
| Potassium 397mg | 11% |
| Total Carbs 48.7g | 13% |
| Dietary Fiber 4.1g | 14% |
| Sugars 9.65g | 6% |
| Protein 7.84g | 13% |
