SQUASH AND APPLE BAKE

1 cup reduced-sodium chicken broth
1/4 teaspoon cloves
2 acorn squash (about 3 1/2 lbs.), washed, cut into halves, and seeds removed
2 teaspoons margarine or butter
1 medium onion, chopped
1 medium apple, peeled, cored, and chopped
2 tablespoons fat-free egg substitute
1/4 cup seasoned bread crumbs
2 teaspoons 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 with electric mixer 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 degrees F for 25 to 35 minutes, or until thoroughly heated.

Servings: 6-8 (about 1/2 cup per serving)
Source: KitchenAid Professional 9 Speed Hand Mixer Manual