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Stuffed Acorn Squash



Two acorn squashes (Wash them)
About 5-6 slices of bread FF 50/50 WW and FF Sourdough
2 Fresh apples (wash them too)
4 egg whites or egg replacer (for the equivalent amount)
1 can whole corn, drained to reduce salt
Low sugar or regular maple syrup (Optional)
1/4 cup oatmeal
1/4 cup wheatgerm
Nutmeg (to taste--don't use too much unless you are a nutmeg


Cut the two acorn squashes in half (be careful, they are dangerous
to cut when raw). Remove seeds. Cut them so they will lie flat at their 
longest measurement. Put them into a steamer while you are preparing the
other part of the recipe. Steam them for about 25 minutes. Also
pre-heat oven to 350 degrees.

Break apart the bread into small pieces so that you can put
them into a food processor. Process using the "pulse" method
so you don't grind it into dust--leave some hunks. Dump the
bread into a mixing bowl. Core the apples and process them
into a slush. (Use apple skins also). Mix apples, bread,
oatmeal, corn, wheatgerm and 1 tablespoon cinnamon together in
the mixing bowl. Add the egg whites or egg replacer, using water
enough to make this whole mixture "stick together." 

Take out the squash--be careful--it is VERY hot. Lay them
out and sprinkle cinnamon and nutmeg on them to taste.
Generously fill them with the stuffing, heap them high, 
and sprinkle some more cinnamon on the top, if you want.
Bake covered in oven for about 3/4 hour. Take off cover
to let them brown on the top about and additional 10-15 
minutes, but leaving the cover off too long will make 
the stuffing more dry...some people like it that way.

Serve very hot. Maple syrup can be used over this
for those with a sweet tooth. This recipe makes
the entire house smell great. You can cut some
pieces of fresh apple and stick them into the
stuffing as a garnish to make it pretty.


Mike Rosenblatt