| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Dutch | Vegetables | 2 | Servings |
INGREDIENTS
| 1 | md | Acorn squash, (1 pound) |
| 2 | oz | Dried apricot halves, (6 whole) |
| 1 | tb | Raisins |
| 2 | tb | Apricot preserves |
| 1 | ts | Water |
| 1 | ds | Salt |
| 1 | tb | Sliced almonds, toasted |
INSTRUCTIONS
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, 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 MC-Recipe Digest V1 #442 by [email protected] on Jan 28, 1997.
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