Title: Squash-stuffed crepes with orange glaze
 Categories: Vegetarian, Main dish
      Yield: 9 Servings
 
      1 c  Butternut squash; cubed,
           -steamed 20minutes
      1 c  Acorn squash; cubed, steamed
           -20 minutes
      1 c  Spaghetti squash; peeled,
           -cubed, steamed 20 minutes
    1/2 c  Raisins; soaked in 1 1/2
           -cups 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 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