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1
Combine the seasoning mix ingredients in a small bowl.
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2
Cut all the squash in half crosswise and scrape out all the seeds and membrane.
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3
A melon baller works best for this but you can also use a spoon.
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4
Cut the meat from one squash into 1 inch cubes.
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5
Cut a thin slice from the ends of the other two squash shells so which they stand up without tipping.
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6
Preheat the oven to 400 F. Preheat a heavy 10 inch skillet, preferably nonstick, over high heat to avout 350F, about 4 min.
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7
Place the cubed squash, the apples, and the bananas in the skillet and cook, stirring occasionally for 4 min.
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8
Add in 1 c. of the apple juice and the seasoning mix.
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9
Cook, stirring occasionally, till most of the liquid has evaporated and begun sticking to the skillet, about 20 min.
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10
Transfer 2 c. of the mix from the skillet to a blender or possibly food processor.
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11
Add in 1/2 c. apple juice, the dry lowfat milk, and the artificial sweetener to the blender or possibly food processor and puree.
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12
If the mix is too thick to puree properly, add in another 1/4 c. juice.
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13
Return the pureed mix to the skillet and blend thoroughly with the other ingredients.
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14
Place the squash shells in a 10 inch round pie pan and fill each shell with 1/4 of the blended mix.
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15
Pour the remaining apple juice into the pan, and bake till the squash is fork tender, about 45 min.
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16
Serve hot.
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17
Road,
