2 medium acorn squash

1/4 C. chopped celery

2 T. chopped onion

2 T. butter

1 medium tart apple, peeled and diced

1/2 tsp. salt

1/2 tsp. lemon juice

1/8 tsp. pepper

1 C. fresh or frozen cranberries

1/2 C. sugar

2 T. water

 

Cut squash in half; discard seeds. Cut a thin slice from the bottom of squash halves so they sit flat. Place squash hollow side down in an ungreased 13-in. x 9-in. baking dish. Add 1/2 in. of water. Cover and bake at 375° for 45 minutes. Meanwhile, in a small skillet, sauté celery and onion in butter until tender. Add the apple, salt, lemon juice and pepper. Cook, uncovered, over medium-low heat until apple is tender, stirring occasionally. Stir in the cranberries, sugar and water. Cook and stir until berries pop and liquid is syrupy. Turn squash halves over; fill with cranberry mixture. Cover and bake 10-15 minutes longer or until squash is tender.