Fruit filled acorn squash

Yield: 2 servings

Measure Ingredient
1 medium Acorn Squash
2 ounces Dried Apricot Halves
1 tablespoon Raisins
2 tablespoons Apricot Preserves
1 tablespoon Water
1 dash Salt
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.

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