Here it is Paula:
Acorn Squash Supreme
1 large acorn squash
4 T diced dried apricots
2 T chopped raw cashews
1 (15 oz) can unsweetened crushed pineapple, juice reserved
2 T raisins
cinnamon
Cut squash in half, remove seeds, and bake facedown in 1/2 inch of water for 45 min at 350.
Cover apricots in a bowl with some of the pineapple juice. On top, add the pineapple, raisins, and cahews. Let stand and soak while the squash is cooking.
After the squash has cooked, mix up the fruit in the bowl and scoop it into the squash's center. Cover with aluminum foil and bake covered for an additional 30 min. Sprinkle with cinnamon, then put back in the oven for 5 more minutes.
