Ingredients:
2 (1 lb) acorn squash
3/4 cup fresh cranberries or 3/4 cup frozen cranberries
3 tablespoons orange juice or 3 tablespoons orange marmalade
3 tablespoons brown sugar
2 tablespoons butter
1 teaspoon lemon juice
Directions:
With a fork, pierce the whole squash on each side. Place on a paper towel in the microwave oven. Microwave 12 to 15 minutes or until fork-tender, turning over after 5 minutes.
Let stand 5 to 10 minutes.
Meanwhile, in a one-quart casserole, combine the remaining ingredients. Cover with waxed paper. Microwave for 3 to 5 minutes or until berries have popped, stirring after 2 minutes.
Cut the squash in half. Remove the seeds. Place cut side up on a microwave-proof platter. Spoon cranberry mixture into the hollowed-out squash.
Cover with waxed paper and microwave for 1 to 3 minutes to heat through.
Servings: 4
Time preparation: 5 min.
Time total: 30 min.