Squash-Stuffed Crepes with Orange Glaze

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cubed, steamed 20 minute
minutes, drained
1 tb Fresh parsley; chopped
1 c Acorn squash; cubed; steamed
warm water for 20
steamed 20 minutes
9 Crepes
1 c Spaghetti squash; peeled
1/2 c Raisins; soaked in 1 1/2
1 c Butternut squash; cubed
1/2 c Maple syrup
3 tb Toasted sesame oil
1/4 c Orange juice
3 tb Almonds; chopped

Original recipe makes 9 Servings



From: beck4@nyc.pipeline.com (Eileen & Bob Holze) Date: Thu, 23 May 1996 19:39:28 GMT Combine the squashes, raisins, honey, and parsley in a medium-size mixing bowl and toss well. In a small mixing bowl, combine the sesame oil and orange juice, mixing well. Divide the squash mixture between the crepes, roll up and drizzle the orangeglaze over them. Sprinkle with the chopped almonds and serve. Note: The spaghetti squash must be removed from the skin by gently scooping it out with a spoon. It will separate into spaghettilike strands. Posted to Master Cook Recipes List, Digest #95

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