Cranberry Stuffed Acorn Squash

• 2 medium acorn squash
• 3 c fresh cranberries
• 4 oz unsweetened applesauce
• 1 c Splenda
• 1/2 tsp Allspice
• 1/4 c orange juice
• 2 tsp cornstarch
• 2 tbsp chopped walnuts

1. Preheat oven to 350. Coat baking sheet with Pam. Cut squash in half. Remove seeds and fibers. Place cut side down on baking sheet and bake about one hour.
2. Combine cranberries, applesauce, splenda, and spices in small saucepan. Cook over low heat until cranberry skins pop.
3. Combine orange juice with cornstarch, mixing well. Gradually stir into cranberrys and heat until thickened.
4. Spook cranberries into squash and sprinkle with chopped walnuts. Return to oven and bake about 20 minutes.

acorn squash, fresh cranberries, unsweetened applesauce, splenda, allspice, orange juice, cornstarch, walnuts

Taken from www.epicurious.com/recipes/member/views/cranberry-stuffed-acorn-squash-51553361 (may not work)