Acorn Squash Stuffed With Cornbread Recipe
Ingredients
| CORNBREAD | ||
| Yellow cornmeal | 3/4 Cup (16 tbs) | |
| Whole wheat flour | 1/2 Cup (16 tbs) | |
| Baking powder | 1 1/2 Teaspoon | |
| Skim milk | 1/2 Cup (16 tbs) | |
| Egg substitute | 1/4 Cup (16 tbs) | |
| Honey | 1 Tablespoon | |
| Pecans | 1/4 Cup (16 tbs), chopped | |
| Butter | 2 Tablespoon | |
| SQUASH | ||
| Acorn Squash- 2 large, cut in half lengthwise | ||
| Olive oil | 2 Tablespoon | |
| Dried basil | 1 Teaspoon | |
| Nutmeg | 1 Teaspoon, grated | |
| Apple Juice | 1/2 Cup (16 tbs) | |
Directions
GETTING READY
1) Preheat the oven to 350°F.
2) Coat a 9 X 5-inch loaf pan with butter.
3) In a large bowl, mix together the cornmeal, flour and baking powder.
4) In a small bowl, mix the milk, egg substitute and honey.
5) Pour the liquid ingredients into the flour mixture and stir lightly.
6) Fold in the pecans until all the flour is moistened.
7) Do not over mix.
8) Pour the bread mix in the loaf pan.
9) Bake for 15 minutes.
10) Remove the bread from the oven and place on the rack.
11) Allow the bread to cool.
12) Crumble the cornbread.
MAKING
13) Scoop out and discard the seeds.
14) Coat a 9 X 13-inch baking dish with butter.
15) Place the squash, cut side down on the baking pan.
16) Add a small amount of water to the pan so the squash won't stick during baking.
17) Bake for 45 to 60 minutes, or until just tender.
18) Do not over bake or the squash will collapse.
19) Allow the squash to cool slightly.
20) Scoop out the flesh of the squash, leaving a 1/2-incn shell.
21) In a large bowl, combine together squash pulp, breadcrumb, oil, basil and nutmeg and toss lightly to mix.
24) Add the apple juice and mash lightly with a potato masher.
25) Do not over mix, as stuffing should be slightly lumpy.
26) Add more juice if the mixture is dry.
FINALIZING
27) Stuff the mixture in the squash shells.
28) Bake for 15 minutes or until heated through.
SERVING
29) Place Acorn Squash Stuffed With Cornbread in the serving platter and serve hot.
1) Preheat the oven to 350°F.
2) Coat a 9 X 5-inch loaf pan with butter.
3) In a large bowl, mix together the cornmeal, flour and baking powder.
4) In a small bowl, mix the milk, egg substitute and honey.
5) Pour the liquid ingredients into the flour mixture and stir lightly.
6) Fold in the pecans until all the flour is moistened.
7) Do not over mix.
8) Pour the bread mix in the loaf pan.
9) Bake for 15 minutes.
10) Remove the bread from the oven and place on the rack.
11) Allow the bread to cool.
12) Crumble the cornbread.
MAKING
13) Scoop out and discard the seeds.
14) Coat a 9 X 13-inch baking dish with butter.
15) Place the squash, cut side down on the baking pan.
16) Add a small amount of water to the pan so the squash won't stick during baking.
17) Bake for 45 to 60 minutes, or until just tender.
18) Do not over bake or the squash will collapse.
19) Allow the squash to cool slightly.
20) Scoop out the flesh of the squash, leaving a 1/2-incn shell.
21) In a large bowl, combine together squash pulp, breadcrumb, oil, basil and nutmeg and toss lightly to mix.
24) Add the apple juice and mash lightly with a potato masher.
25) Do not over mix, as stuffing should be slightly lumpy.
26) Add more juice if the mixture is dry.
FINALIZING
27) Stuff the mixture in the squash shells.
28) Bake for 15 minutes or until heated through.
SERVING
29) Place Acorn Squash Stuffed With Cornbread in the serving platter and serve hot.
Chef
