ACORN OR BUTTERNUT SQUASH SOUFFLE

2 lb. acorn or butternut squash
2 eggs, separated
1 cup low fat plain yogurt or cheddar cheese
2 tbsp. all purpose flour crumbled
1/4 tsp. cream of tartar
1 1/2 cups (6 oz.) shredded
sour cream 4 slices bacon, cooked, drained,

Set Rack in 6-quart roaster oven. Add 1 1/2 cups water. Cover; preheat to 350 degrees F. for 20 minutes.

Cut squash in quarters; remove seeds. Place squash on Rack. Cover; steam 20 minutes or until tender. Remove squash and Rack. Discard water from Cookwell.

Meanwhile, combine egg yolks, yogurt and flour. Beat egg whites with cream of tartar until stiff. Fold egg whites into yolk mixture.

Lightly spray Cookwell with spray cooking oil. Scoop squash from skin. Layer half the squash, egg mixture, cheese and bacon in Cookwell; repeat. Place Cookwell into Heatwell.

Cover, bake 25 or 30 minutes or until set.

Servings: 4 to 6
Source: Nesco