Instructions: To make the cornbread: In a large bowl, mix the cornmeal, flour, and baking powder. In a small bowl, mix the milk, egg substitute, and honey. Pour the liquid ingredients into the flour mixture and stir lightly. Fold in the pecans until all the flour is moistened. Do not overmix.

Coat a 9 X 5-inch loaf pan with nonstick spray. Add the batter. Bake at 350 degrees F for 15 minutes. Allow the bread to cool.

To make the squash: Cut the squash in half lengthwise. Scoop out and discard the seeds. Coat a 9 X 13-inch baking dish with nonstick spray.

Add the squash, cut-side down. Add a small amount of water to the pan so the squash wont stick during baking.

Bake at 350 degrees F for 45 to 60 minutes, or until just tender. Do not overbake, or the squash will collapse.

Allow the squash to cool slightly. Scoop out the flesh, leaving a 1/2-inch shell. Transfer the pulp to a large bowl.

Crumble the cornbread and add to the bowl. Add the oil, basil and nutmeg.

Toss lightly to mix. Add the apple juice and mash lightly with a potato masher. Do not overmix; stuffing should be slightly lumpy. If necessary, add a bit more juice to make a moist mixture.

Mound the stuffing in the squash shells. Bake at 350 degrees F for 15 minutes, or until heated through.

Serves 4.

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