Cranberry Stuffed Acorn Squash

• 2 whole Acorn Squash (1 Lb Each)
• 3 Tablespoons Orange Juice Or Orange Marmalade
• 1 teaspoon Lemon Curd Or Lemon Juice
• 3 Tablespoons Brown Sugar
• 1 cup Fresh Or Frozen Cranberries
• 1/2 cups Chopped Pecans, Toasted
• 2 Tablespoons Maple Syrup
• 3 Tablespoons Butter

1. Pierce whole squash with a fork on all sides. Place on paper towels and microwave for 12-15 minutes until fork tender, turning after 5 minutes. Allow to cool for about 10 minutes.
2. Meanwhile, in a microwave-safe container, combine orange, lemon, sugar, cranberries, maple syrup and butter. Microwave for 3 minutes or until cranberries pop, stirring after.
3. After squash has cooled down, cut in half and scoop out seeds with a spoon. Place cut side up on a plate and fill with equal parts of cranberry mixture. Microwave for 2 minutes to heat through, then sprinkle with toasted pecans before serving.

acorn, orange juice, lemon curd or, brown sugar, fresh or, pecans, maple syrup, butter

Taken from tastykitchen.com/recipes/sidedishes/cranberry-stuffed-acorn-squash/ (may not work)