Heat oven to 375 degrees. Halve squash vertically. Place cut sides down in shallow baking dish; add 1/4 inch water. Cover with aluminum foil. Bake about 45 minutes until thickest part of squash is just tender when pierced with pick. Scoop pulp from skin into bowl and break up into small chunks; mash lightly with back of spoon. Mix in milk and season with salt and pepper. Spoon in an even layer in shallow 1 1/2-quart baking dish. Meanwhile, melt butter in nonstick skillet over medium heat; add almonds. Cook and stir 3 to 4 minutes until almonds are lightly browned. Mix in onions and pepper sauce; cook 1 minute. Mix in bread crumbs and thyme. Cook and stir 2 minutes. Cover squash with almond mixture in an even layer. Bake in center of oven 20 to 25 minutes until squash is heated through and almond mixture is browned and crisp. Servings: 4 to 6 See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh
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|Serving Size: 1 Serving (58g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 166 (75%)|
|Amt Per Serving||% DV|
|Total Fat 18.4g||25 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 15.3mg||5 %|
|Sodium 113.6mg||4 %|
|Potassium 197.5mg||5 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 6.8g|
|Protein 6.2g||9 %|
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Calories per serving: 220
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