Ingredients:
1 (1 1/2 lb) acorn squash
2 3/4 cups self-rising flour, divided
1 cup raisins
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 1/2 cups sugar
1/2 cup egg substitute
1/2 cup applesauce
1/4 cup vegetable oil
vegetable oil cooking spray
powdered sugar (optional)
Directions:
Cut squash in half; discard seeds and membrane. Place squash halves, cut sides down, in an 11- x 7-inch baking dish. Add water to a depth of 1/4 inch.
Bake at 375F for 35 to 45 minutes or until tender; cool slightly.
Scoop out and mash pulp; discard shells.
Toss together 1/4 cup flour and raisins. Set aside.
Combine remaining 2 1/2 cups flour, cinnamon, nutmeg, and cloves; set aside.
Combine squash pulp, sugar, and next 3 ingredients; stir in flour mixture until blended. Stir in raisins. Pour into a 12-cup Bundt pan coated with vegetable cooking spray.
Bake at 350F for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely. Sprinkle with powdered sugar, if desired.
Servings: 16
Time preparation: 25 min.
Time total: 70 min.