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Fuhrman's Acorn Squash Supreme

Thursday, November 07, 2013

Serves: 2
1 large acorn squash
1/4 cup dried unsulfured apricots, soaked in just enough water to almost cover until soft, then diced
1 1/2 cups pineapple, chopped
2 tablespoons raisins
2 tablespoons chopped walnuts
cinnamon
Preheat oven to 350 degrees.
Cut squash in half, remove seeds, and bake face down in ½ inch of water for 45 minutes.
Meanwhile, combine the apricots and soaking liquid, pineapple, raisins, and walnuts.

After the squash has cooked, scoop the fruit/nut mixture into the squash’s center. Place in pan and cover loosely with aluminum foil. Bake for an additional 30 minutes. Sprinkle with cinnamon, then put it back in the oven for 5 more minutes.
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  Member Comments About This Blog Post:

STITCH4EVER 11/8/2013 5:12PM

    I HAVE NEVER MET A SQUAH I DIDN'T LIKE. WE ARE HAVING SPAGHETTI SQUASH WITH AN INCREDIBLE SAUCE TONIGHT. YUMMY STUFF! BUT THIS LOOKS YUMMY TOO.

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ARTJAC 11/7/2013 11:08PM

    emoticon

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HIKETOHEIGHTS 11/7/2013 7:48PM

    yummy
Victoria
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CINDYWAGNER1 11/7/2013 7:46PM

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3016DEBRA 11/7/2013 6:10PM

  Gotta try...I love acorn squash! emoticon

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TRAVELNISTA 11/7/2013 4:51PM

    Sounds delish! Is it an entrée or a dessert?

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PETALIA 11/7/2013 12:17PM

    This sounds like a delicious treat! I look forward to trying it. Thanks for sharing the recipe.

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DRAGON-CHICK 11/7/2013 10:25AM

    I made this once, since I'm a big fan of acorn squash anyhow.
Remarkably, I thought it was a little too sweet, but I still loved it.
It's practically dessert!!

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