Acorn Squash Savory Pudding

1 squash (4 inch dia) Squash, winter, acorn, raw
12 tbsp Evaporated Milk, Fat Free Milk Carnation
0.25 cup Egg White--All Whites 100% liquid egg whites
.33 tbsp Maple Syrup
2 serving Louis Rich Turkey Bacon (1 slice)
.5 cup Bread crumbs, dry, grated, plain
.5 tsp Pepper, white
.25 tsp Sage, ground
.5 tsp Thyme, ground

The ingredients list database gives the size of an acorn squash as 4"; most these days are bigger than that, and I used a 5" one, which produced about two cups of mashed squash.

Cook the acorn squash: cut in half, roast cut side down on a baking sheet for 30-45 minutes or until soft enough for a fork to penetrate the skin. Let cool while you cook the turkey bacon till crisp.

Scrape the flesh out of the squash and discard the skin. Mash the squash well. Crumble the bacon well.

Add 6 ounces of fat-free evaporated milk (the recipe calculator only let me say tablespoons, but 12 tablespoons is 6 ounces, or half a can), the egg whites - you can use 2 real ones, or powdered ones reconsitituted with water, instead of the liquid in cartons; the maple syrup, and the bacon crumbs. Mix with an egg beater till it resembles pudding batter.

Pour the batter into a small baking pan - 8" round cake pan works, or a small casserole dish. Mix together the spices with the bread crumbs (if you want a shortcut, just use a teaspoon or so of poultry seasoning instead of the separate spices). Sprinkle the seasoned bread crumbs Evenly over the top of the squash mixture. Note: I used panko bread crumbs, which are finer and have less sodium.

Bake at 375 degrees F for 20 minutes, or until the pudding is set. Serve hot.

You can make this dish with butternut squash also; it will have a stronger flavor.

Serving Size: makes 4 to 6 servings