• 3  medium acorn squash (about 1 pound each)
• 1  tablespoon  margarine
• 1 1/2  cups  diced Granny Smith apple
• 1  (16-ounce) can whole-berry cranberry sauce (I make my own cranberry sauce and use that)

Place squash in a 13 x 9-inch baking dish. Bake at 400° for 45 minutes or until tender. (I bake my squash cut side down instead of whole like the recipe says)

Melt margarine in a medium nonstick skillet over medium heat. Add apple; sauté 5 minutes. Stir in cranberry sauce; cook 2 minutes or until apple is tender, stirring occasionally.

Cut squash in half lengthwise, and discard seeds and membrane. Spoon 1/3 cup fruit filling into each squash half.

Microwave directions: Pierce squash with a fork, and arrange on paper towels in microwave oven. Microwave at HIGH 9 to 10 minutes or until tender. Prepare fruit fillings as directed above.