Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut squash in half lengthwise; discard seeds and membrane. place squash, cut side down, in a vegetable steamer; arrange apricots around squash. place steamer over boiling water in a dutch oven. cover and steam 15 minutes or until squash is crisp-tender. coarsely chop apricots. combine chopped apricots, raisins, apricot preserves, water, and salt. spoon evenly into each squash half. cover and steam 5 minutes or until squash is tender. sprinkle with toasted almonds.

Target recipe: heat oven to 400°f. cut squash in half and remove the seeds. rub the cut flesh with salt and place flesh side down in a baking dish and bake for about 35 minutes. while the squash is baking, sauté onion in butter until clear and add chopped broccoli florets, mushrooms and celery. sauté about 4 minutes. stir in walnuts and fresh basil, then sprinkle with brown sugar and soy sauce, adjust seasoning to taste. toss to mix well. check baking squash with a fork to see if it glides through the flesh. stuff with vegetable mixture, top with equal amounts of grated cheese and return to oven for about 5 minutes. notes : baked acorn squash halves stuffed with sautéed broccoli, cheese and walnuts.