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1
To make the cornbread: In a large bowl, mix the cornmeal, flour, and baking pwdr.
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2
In a small bowl, mix the lowfat milk, egg substitute, and honey.
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3
Pour the liquid ingredients into the flour mix and stir lightly.
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4
Mix in the pecans till all the flour is moistened.
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5
Don't overmix.
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6
Coat a 9 X 5-inch loaf pan with nonstick spray.
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7
Add in the batter.
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8
Bake at 350 degrees F for 15 min.
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9
Allow the bread to cold.
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10
To make the squash: Cut the squash in half lengthwise.
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11
Scoop out and throw away the seeds.
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12
Coat a 9 X 13-inch baking dish with nonstick spray.
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13
Add in the squash, cut-side down.
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14
Add in a small amount of water to the pan so the squash will not stick during baking.
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15
Bake at 350 degrees F for 45 to 60 min, or possibly till just tender.
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16
Don't overbake, or possibly the squash will collapse.
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17
Allow the squash to cold slightly.
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18
Scoop out the flesh, leaving a 1/2-inch shell.
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19
Transfer the pulp to a large bowl.
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20
Crumble the cornbread and add in to the bowl.
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21
Add in the oil, basil and nutmeg.
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22
Toss lightly to mix.
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23
Add in the apple juice and mash lightly with a potato masher.
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24
Don't overmix; stuffing should be slightly lumpy.
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25
If necessary, add in a bit more juice to make a moist mix.
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26
Mound the stuffing in the squash shells.
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27
Bake at 350 degrees F for 15 min, or possibly till heated through.
