1. Cut squash in half lengthwise; discard seeds and membrane.
2. Place squash, cut side down, in a vegetable steamer and arrange apricots around squash.
3. Place steamer over boiling water in a dutch oven. Cover and steam 15 minutes or until squash is crisp-tender.
4. Coarsely chop apricots.
5. Combine chopped apricots, raisins, and next 3 ingredients.
6. Spoon evenly into each squash half.
7. Cover and steam 5 minutes or until squash is tender.
8. Sprinkle with toasted almonds and serve.

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