Acorn Squash with Dried Apricots and Plums
Sweet, nutty acorn squash halves cradle a rich mixture of dried fruits and spices bound together with a juicy sauce.
Serves 4; squash per serving
2 acorn squash (about 1 pound each), halved, seeds and strings discarded
½ cup dried apricots, chopped
¼ cup orange-flavor dried plums, chopped
¼ cup fresh orange juice
1 teaspoon ground cinnamon
¼ teaspoon ground allspice or ground nutmeg
2 tablespoons light tub margarine
Preheat the oven to 350°F. Lightly spray a 13 × 9 × 2-inch baking dish with cooking spray.
Using a fork or the tip of a sharp knife, pierce the skin of the squash in several places. Put the squash with the cut side up in the baking dish.
In a small bowl, stir together the remaining ingredients except the margarine. Spoon into the squash cavities. Cover the pan with aluminum foil.
Bake for 1 hour 15 minutes, or until the squash is tender when the flesh is pierced with a fork. Remove from the oven.
Using a teaspoon, dot the margarine over the filling in each squash half. Let the margarine melt before serving the squash.
Kitchen scissors make it easy to snip the dried apricots and plums into small pieces. To prevent apricots and other dried fruits from sticking to the blades of the scissors, lightly spray the blades with cooking spray or run them under hot water and dry them just before you snip the fruit.
This recipe is reprinted with permission from Diabetes & Heart Healthy Cookbook, 2nd Edition. Copyright © 2014 by the American Diabetes Association, Inc.® and American Heart Association. Published by the American Diabetes Association. Available from booksellers everywhere.