Fall Harvest Squash

Approx. 200 calories (0 grams of fat) per serving. Recipe serves 2

Ingredients

• 1 small acorn squash
• 1/2 cup white wine
• 1/2 cup dried fruit (dark and golden raisins, apples, apricots, currants)

Directions

1. Cut squash in half and remove seeds and membranes.
2. Place flesh side down in a shallow dish with 1/4 cup white wine.
3. Bake at 350 F until squash is tender (about 30 minutes).
4. In a sauté pan, add dried fruit and 1/4 cup white wine.
5. Bring to boil until all liquid evaporates.
6. Spoon fruit into each half and serve.