KitchenAid Classic 3-Speed Operating Instructions And Recipes page 18

Squash and Apple Bake
1 cup (250 ml)
reduced-sodium
chicken broth
⁄ teaspoon (1 ml)
1
4
cloves
2 acorn squash about
3 1 ⁄ lbs. (1.5 kg),
2
washed, cut into
halves, and seeds
removed
2 teaspoons (10 ml)
margarine or butter
1 medium onion,
chopped
1 medium apple,
peeled, cored, and
chopped
2 tablespoons (25 ml)
fat-free egg
substitute
1 ⁄ cup (50 ml) seasoned
4
bread crumbs
2 teaspoons (10 ml)
margarine or butter
Spray 1-quart (1 litre) 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 (10 ml) 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 (10 ml)
melted margarine in small bowl. Beat on Speed 1
about 15 seconds, or until blended. Sprinkle evenly
over squash. Bake at 350°F (175°C) for 25 to 35
minutes, or until thoroughly heated.
Yield: 6 to 8 servings (about
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
1 ⁄ cup [125 ml] per
2