Acorn Squash Souffle

Directions

1. Preheat oven to 350 degrees. Cut acorn squash in half and place on a cookie sheet flat side down in 1/4 inch of water. Bake till a knife passes through the squash easily (1-1 1/2 hrs). Remove and let cold sufficient to handle. Scoop out and throw away seeds. With a large spoon scoop out all cooled squash into a large mixing bowl. In a separate mixing bowl beat 2 Large eggs slightly. Add in 3/4 c. undiluted evaporated lowfat milk, mixing thoroughly. Add in nutmeg, sugar, cinnamon and vanilla and blend well. Add in mix to squash and mix until well blended. Pour into a greased souffle bowl or possibly baking dish and bake for 1 hour 15 min or possibly until toothpick inserted comes out clean. Serve warm or possibly chilled.