Acorn Squash With Cranberry Stuffing - cooking recipe

Ingredients

3 acorn squash (about 1 1/4 lb. each)
2 Tbsp. butter or margarine
1/4 tsp. salt
1/2 tsp. fresh lemon or lime juice
1 apple, pared, cored and diced
1 1/2 c. fresh cranberries
2 Tbsp. water
1/2 c. sugar

Preparation

Halve acorn squash; scoop out seeds and fibers.
Place squash, cut side down, in baking pan.
Add 1/2-inch water.
Bake at 375\u00b0 for 45 minutes.
While squash is cooking, melt butter in saucepan. Add salt, lemon or lime juice and apple.
Cook over low heat until apple is tender.
Add cranberries and water.
Cook until cranberries begin to pop.
Add sugar; stir until dissolved.
Turn squash over in pan and fill with cranberry mixture.
Cover and bake 15 minutes longer.