Title: Squash-stuffed crepes with orange
 Categories: Vegan
      Yield: 9 Servings
 
      1 c  Butternut squash; cubed --
           Steamed
     20    Minutes
      1 c  Acorn squash; cubed --
           Steamed
     20    Minutes
      1 c  Spaghetti squash; peeled --
           Cubed,
           Steamed 20 mi
    1/2 c  Raisins -- soaked in 1 1/2
           Warm water for 20 -- minuts,
           Drained
    1/2 c  Maple syrup
      1 tb Fresh parsley -- chopped
      3 tb Toasted sesame oil
    1/4 c  Orange juice
      9    Crepes
      3 tb Almonds -- chopped
 
  Combine the squashes, raisins, honey, and parsley in a medium-size
  mixing bowl and toss well. In a sm 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 1 scoop ing it out with a spoon. It
  will separate into spaghettilike strands.