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SQUASH AND APPLE BAKE

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1cup reduced-sodium chicken broth

14 teaspoon cloves

2acorn squash (about 312 lbs.), washed, cut into halves, and seeds removed

2teaspoons margarine or butter

1 medium onion, chopped

1medium apple, peeled, cored, and chopped

2tablespoons fat-free egg substitute

14 cup seasoned bread crumbs

2teaspoons margarine or butter, melted

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 4 for 15 to 20 seconds, or until broken up. Add egg substitute. Beat on Speed 5 about 30 seconds, or until smooth. Add onion mixture. Beat on Speed 2 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 12 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.

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KitchenAid Mixer manual Squash and Apple Bake

Mixer specifications

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