- 2 medium Gem squash Canned pie apples Canned apricots and juice
- 2 tbsp. honey
- 1/4 tsp. ground nutmeg
Halve squash; remove and discard seeds.
Boil in water or Micro-cook, on 100% power (high) for 13 to 16 minutes or until just tender, giving dish a half turn once.
In a small bowl combine apple and apricot slices, nectar, honey and nutmeg.
Turn squash over, cut side up.
Spoon fruit mixture into squash halves. Dot with butter.
Micro-cook, covered with waxed paper, for 5 to 7 minutes or until fruit is hot.
Sprinkle with additional nutmeg if desired.
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