KitchenAid Mixer Manuel d'utilisateur télécharger pdf (Page 15)

1 cup reduced-sodium

chicken broth

⁄4 teaspoon cloves

2 acorn squash (about 3

⁄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

⁄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 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

⁄2 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.

a~b

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SQUASH AND APPLE BAKE

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KitchenAid Mixer Manuel d'utilisateur Page 15

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