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.