Acorn Squash w/Cranberry Filling
| 2 lg. acorn squash (about 2 lbs. each) | 1 T. Honey |
| 1-16 oz. can whole cranberry sauce | 1/4 tsp. ground allspice |
Prick squash several times with a fork to allow steam to escape.
Place in oven and microwave at high (100%) until soft when tested with
fork, 10 to 12 minutes. (If oven doesn't have carousel, rotate and
turn squash after half the cooking time.) Let stand 5 minutes. Cut in
half and remove seeds. Place cut side up in 10" square casserole.
Combine cranberry sauce, honey and allspice in small bowl. Microwave
at high (100%) until hot abd bubbly, 3 to 4 minutes, stirring after
half cooking time. Spoon into squash halves.
Micorwave at high 2 to 3 minutes until heated through.
4 Servings.
