Yield: 2 servings
|1 medium||Acorn Squash|
|2 ounces||Dried Apricot Halves|
|2 tablespoons||Apricot Preserves|
|1 tablespoon||Sliced Almonds|
Cut squash in half lengthwise; discard seeds and membrane. Place squash, cut side down, in a vegetable steamer; arrange apricots around squash.
Place steamer over boiling water in a Dutch oven. Cover and steam 15 minutes or until squash is crisp-tender. Coarsely chop apricots. Combine chopped apricots and next 4 ingredients (raisins through salt). Spoon evenly into each squash half. Cover and steam 5 minutes or until squash is tender. Sprinkle with toasted almonds.
Recipe by: Cooking Light
Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@...> on Oct 01, 1999, converted by MM_Buster v2.0l.