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Cornbread- Stuffed Squash
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NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
Preheat the oven to 350°F. Coat a 9" x 5" no-stick loaf pan with no-stick spray and set aside.
In a large bowl, combine the cornmeal, flour and baking powder.
In a small bowl, whisk together the milk, egg substitute and honey. Add to the cornmeal mixture and mix just until moistened. Fold in the walnuts.
Spoon the batter into the pan and bake for 15 minutes, or until a toothpick inserted in the center comes out clean.
Scoop out the flesh from the cooked squash, leaving a 1/2" shell. Transfer the flesh to a large bowl and mash lightly with a fork.
Crumble the cornbread and add to the bowl. Stir in the oil, basil and nutmeg. Add the apple juice and mix just until moistened. If necessary, add more juice, 1 tablespoon at a time, until the stuffing holds together.
Mound equal amounts of the stuffing in the squash shells. Place the squash in a 4-quart no-stick baking dish. Pour 1/3 cup hot water into the dish around the squash. Bake at 350°F for 15 minutes, or until heated through.
To toast walnuts, place them in a dry nostick skillet over medium heat. Toast the nuts, shaking the skillet often, for 3 to 5 minutes, or until fragrant.
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