| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Dutch |
Fruit |
2 |
servings |
INGREDIENTS
| 1 |
md |
Acorn Squash |
| 2 |
oz |
Dried Apricot Halves |
| 1 |
tb |
Raisins |
| 2 |
tb |
Apricot Preserves |
| 1 |
tb |
Water |
| 1 |
ds |
Salt |
| 1 |
tb |
Sliced Almonds |
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 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@columbus.rr.com> on Oct
01, 1999, converted by MM_Buster v2.0l.
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