Ingredients

1 (12-ounces) pkg. whole fresh cranberries (Do not use canned)

1 large thin-skinned orange, un-peeled, seeded, and chopped

1 large apple, un-peeled, seeded, and chopped

1/2 cup water

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

3 Tablespoons sugar

4 small acorn squash, about 1 1/2 to 2 1/4 pounds each

Preparation

Cranberry Sauce:

In a small saucepan, combine cranberries, orange and apple pieces. Add water. Bring to a boil; reduce heat. Add cinnamon and ginger; simmer until mixture is soft. Remove from heat and stir in sugar.

Squash:

  1. Slice squash in half. Scoop out the seeds and slice a tiny bit off the bottoms of the squash so it will sit on the plate later.

  2. Place squash halves cut side down in a glass dish in 1/8-inch water.

  3. Prick the skin of the squash with a fork several times. Cover the dish with plastic wrap and microwave for about 3 to 5 minutes, depending on size of the squash. Squash is done when a fork pierces the skin easily.

  4. Stuff the cranberry mixture into the squash cavity. Microwave another minutes.