Baked Vegetable Loaf
By: Anonymous
Published: Sunday, December 13, 2009 - 10:36pm

Ingredients




2 teaspoons reduced calorie margarine
 cup red onion, chopped
1 1/4 pounds yellow squash, peeled, cut into
chunks
1 cup egg substitute, divided
1/2 cup frozen corn, thawed
1 10 oz package frozen chopped broccoli, thawed, divided
1/8 teaspoon thyme
1/8 teaspoon sage
1/8 teaspoon nutmeg
1 tablespoon green onions, green part only, minced
1 tablespoon cilantro leaves, whole, minced

Preparation

1 Preheat oven to 350F. Line bottom of 8 1/2 x 4 1/2-inch bread pan with cooking parchment. 2 Melt margarine in nonstick skillet over medium heat and saute onion 3-4 minutes. Reserve. 3 Place squash in saucepan and cover with water. Boil 5-6 minutes or until fork tender. Drain in colander. Press to extract liquid. 4 Place squash, 1/2 cup egg substitute, 1/3 cup milk, 2 teaspoons flour, 1/2 teaspoon salt, and 1/8 teaspoom white pepper iin food processor or blender container. Puree until smooth. Mix with corn kernels. 5 Place 1 cup broccoli, remaining 1/2 cup egg substitute, 1/3 cup milk, 2 teaspoons flour, 1/4 teaspoon salt, 1/8 teaspoon white pepper, thyme, sage, and nutmeg in food processor or blender container. Puree until smooth. 6 Transfer to bowl. Stir in reserved sauteed onion and remaining chopped broccoli. 7 Spoon half the squash mixture into prepared pan. Carefully spoon brocoli mixture over squash. Top with remaining squash mixture. Bake 90 minutes. 8 Run a knife blade thoroughly between loaf and pan on all sides. Invert on serving plate to remove. 9 Combine scallions and cilantro. Spoon mixture on top of loaf, down the center, at serving time. 10 Description:"The scallion-cilantro topping is an important flavor element in this pretty loaf, which can be eaten hot or cold."