Recipe - Fruit-Filled Acorn Squash

1 md Acorn squash, (1 pound)
2 ounce Dried apricot halves, (6
whole)
1 tablespoon Raisins
2 tablespoon Apricot preserves
1 teaspoon Water
1 ds Salt
1 tablespoon Sliced almonds, toasted

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 crisptender.

Coarsely chop apricots.

Combine chopped apricots, raisins, and next 3 ingredients.

Spoon evenly into each squash half. Cover and steam 5 minutes or until
squash is tender. Sprinkle with toasted almonds. Yield: 2 servings.

Per serving: 222 Calories; 3g Fat (10% calories from fat); 4g Protein; 52g
Carbohydrate; 0mg Cholesterol; 150mg Sodium

Recipe by: Cooking Light, Oct 1993, page 128

Posted to MCRecipe Digest V1 #442 by igor@digex.net on Jan 28, 1997.