Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: bake the squash until a fork can easily be inserted. scoop out squash flesh and discard seeds. mash squash flesh and measure out 2 cups. the squash flesh will be rather runny. in another bowl cream butter and sugar and add the 2 eggs, 5 oz evaporated milk, and vanilla. add the 2 cups of squash. pour into a 11 x 7 inch baking pan. bake uncovered for 45 minutes at 350. combine topping ingredients and sprinkle on and bake another 5 minutes.

Target recipe: cut squash in half lengthwise; remove seeds. place cut sides down in casserole dish; add 1/2 inch of hot water. cover and bake at 375 degrees f for 40 minutes or until tender. let cool for 30 minutes. when cooled, carefully scoop out pulp and mash with potato masher, ricer or blender yielding about 2 cups. stir squash together with oranges, butter, extract and spice. beat egg yolks until thick and lemon colored. stir beaten yolks into squash mixture. beat egg whites (at room temperature) until stiff but not dry. gently fold in squash mixture. spoon into 6 ungreased 6-ounce souffle dishes. bake at 375 degrees f for 20 minutes or until puffed and lightly browned. sprinkle each with toasted almonds and serve immediately.