Acorn Squash With Cranberry Stuffing

• 2 medium acorn squash
• 1/4 cup chopped celery
• 2 tablespoons chopped onion
• 2 tablespoons butter
• 1 medium tart apple, peeled and diced
• 1/2 teaspoon salt
• 1/2 teaspoon lemon juice
• 1/8 teaspoon pepper
• 1 cup fresh or frozen cranberries
• 1/2 cup sugar
• 2 tablespoons water

1. 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 13x9-in. baking dish. Add 1/2 in. water. Cover and bake at 375u0b0 for 45 minutes.
2. Meanwhile, in a small skillet, saute 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.
3. Turn squash halves over; fill with cranberry mixture. Cover and bake 10-15 minutes longer or until squash is tender.

acorn squash, celery, onion, butter, apple, salt, lemon juice, pepper, cranberries, sugar, water

Taken from www.tasteofhome.com/recipes/acorn-squash-with-cranberry-stuffing/ (may not work)