Baked Vegetable Loaf Recipe

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   ["Preheat oven to 350F.", "Line bottom of 8 1/2 x 4 1/2-inch bread pan with cooking parchment.", "Heat margarine in nonstick skillet over medium heat and saute/fry onion 3-4 min.", "Reserve.", "Place squash in saucepan and cover with water.", "Boil 5-6 min or possibly till fork tender.", "Drain in colander.", "Press to extract liquid.", "Place squash, 1/2 c. egg substitute, 1/3 c. lowfat milk, 2 tsp.", "flour, 1/2 tsp.", "salt, and 1/8 teaspoom white pepper iin food processor or possibly blender container.", "Puree till smooth.", "Mix with corn kernels.", "Place 1 c. broccoli, remaining 1/2 c. egg substitute, 1/3 c. lowfat milk, 2 tsp.", "flour, 1/4 tsp.", "salt, 1/8 tsp.", "white pepper, thyme, sage, and nutmeg in food processor or possibly blender container.", "Puree till smooth.", "Transfer to bowl.", "Stir in reserved sauteed onion and remaining minced broccoli.", "Spoon half the squash mix into prepared pan.", "Carefully spoon brocoli mix over squash.", "Top with remaining squash mix.", "Bake 90 min.", "Run a knife blade thoroughly between loaf and pan on all sides.", "Invert on serving plate to remove.", "Combine scallions and cilantro.", "Spoon mix on top of loaf, down the center, at serving time.", "Description:""The scallion-cilantro topping is an important flavor element in this pretty loaf, that can be eaten warm or possibly cool."""]

* Per serving · 4 servings · Values may vary.