Nuts and Bolts Squash

By Harleygirl

Ingredients

• 1/2 cup dried apricots
• 1/4 cup cashews
• 1/4 cup pecans
• 1/4 cup raisins
• 1 tablespoon Dr. Fuhrman's VegiZest
• orange juice
• 2 acorn or butternut squashes

Preparation

Step 1

Chop apricots, cashews, and pecans as small as possible and mix with raisins and VegiZest. Add enough orange juice to cover the mixture. Cut the squash longitudinally and scoop out the seeds. Place the dried fruit/nut mixture into the hollow cavity of the squash. Add extra orange juice, if necessary, to fill the cavity. Lightly cover the top of each squash half with silver foil. Bake in a pan, with 1/3 inch of water in the bottom (to maintain moisture), at 350 degrees for 90 minutes or until the squash is soft.