Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

From DEEANNE's recipe files

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