• 2 large acorn squash
• 1 cup cranberry sauce
• 2 Tbsp orange juice
• 2 Tbsp brown sugar
• ½ tsp ground cinnamon

Prick squash several times with fork to allow steam to escape. Place in oven.

Microwave on high until soft when pricked with fork (11 to 13 minutes). Turn squash over ½ way through cooking. Let stand 5 minutes. Cut in half and remove seeds. Place cut side up in 10” casserole.

Set aside.

Combine cranberry sauce, juice, brown sugar and cinnamon in a small bowl.

Microwave at high until hot and bubbly (2 to 3 minutes), stirring half way through.

Spoon into squash halves.

Place in microwave oven at high until heated through (1 to 2 minutes).