Cut squash in half, remove seeds, and bake face-down in 1/2 inch of water for 45 minutes at 350(F) degrees.
Cover the apricots in a bowl with some of the pineapple juice. On top, add the pineapple, raisins, and cashews. 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 another 30 minutes. Sprinkle with cinnamon, then put it back in the oven for 5 more minutes.
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|Serving Size: 1 Serving (485g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 61 (15%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 14.7mg||1 %|
|Potassium 1537.7mg||40 %|
|Total Carbohydrate 89.4g||26 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 81.2g|
|Protein 6.6g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 404
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