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1
Preheat oven to 400 degrees.
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2
Use a sharp knife to remove the ends of the squash.
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3
Cut it in half widthwise (making it easier to manage), and then peel squash halves using a vegetable peeler or a knife.
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4
Cut squash in half lengthwise, and then scoop out all the seeds.
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5
(Note: for exact nutritionals, measure out and use 14 oz.
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6
of squash.)
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7
Next, cut squash into french fry shapes.
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8
Using a paper towel, pat squash pieces firmly to absorb any excess moisture.
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9
Place cereal breadcrumbs in a large container.
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10
Add Splenda, cinnamon and salt, and mix well.
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11
In a separate medium-sized dish, combine egg substitute and vanilla extract.
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12
Spray a baking pan with nonstick spray.
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13
Toss squash pieces in the egg substitute until they are all evenly covered.
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14
One by one, coat squash pieces with the breadcrumb mixture (give them a shake first so they are not dripping with egg substitute), and lay them flat on the baking pan.
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15
Place in the oven, and bake for about 10 minutes.
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16
Flip fries over, and return to the oven for about 10 more minutes, or until outsides are crispy and squash is tender.
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17
(Cooking time will vary depending on how thick your fries are.)
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18
Serve with syrup for dipping.
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19
MMMMMMM!
