Butternut Squash Crunch

Serves: 7
WW Points per Serving: 4

1/3 cup - Sugar
1/4 cup - Skim Milk
1 tsp. - Ground Cinnamon
1 tsp. - Vanilla Extract
1/4 tsp. - Salt
1/4 tsp. - Ground Nutmeg
1 - large Egg
1 - large Egg White
1 (3 1/2 pound) - Butternut Squash
1/4 cup - Water
Cooking Spray
1 cup - Miniature Marshmallows
1/2 cup - Firmly packed Brown Sugar
2 tbsp. - All-Purpose Flour
1 tbsp. - Margarine, melted

Preheat oven to 350 degrees. Combine first 8 ingredients in a large bowl; stir well, and set aside. Cut squash in half lenmgthwise, and discard seeds and membrane. Place squash halves, cut sides down, in a shallow baking dish, and add water. Cover with heavy duy plastic wrap and vent. Microwave on high 12 minutes or until very tender, rotating dish half a turn after 5 minutes. Remove squash halves from dish and discard water. Let squash cool slightly. Scoop out squash pulp and mash, reserving 4 1/2 cups. Add 4 1/2 cups mashed squash to egg mixture, stirring well. Spoon into a 1 1/2 quart baking dish coated with cooking spray and top with marshmallows.

Combine brown sugar, flour and margarine in a small bowl; stir well, and sprinkle over marshmallows. Bake at 350 degrees for 25 minutes or until filling is bubbly and marshmallows are slightly browned.

Note: To make squash easier to half, pierce whole squash with a knife and microwave on High for 2-3 minutes.