Cranberry Stuffed Acorn Squash

Step 1: Preheat oven to 350°F. Coat a rimmed baking sheet, large enough to hold 4 squash halves, with non-stick cooking spray.

Step 2: Cut squashes in half; remove seeds and fibers. Place cut side down on baking sheet and bake about 1 hour.

Step 3: In a medium saucepan, combine cranberries, 1/2 cup apple juice, sugar, cloves and nutmeg. Cook over low heat until cranberry skins pop.

Step 4: Combine remaining apple juice with cornstarch, mixing well. Gradually stir into cranberry mixture. Heat just until thickened.

Step 5: Turn baked squash halves over and spoon cranberry mixture into squash halves and sprinkle with chopped walnuts. Return to oven and bake until heated through, about 20 minutes.

Step 6: To microwave: Cover squash halves with plastic wrap. Microwave on 100% power 12-18 minutes, until soft to touch. Cook cranberry mixture on 100% power 5-8 minutes, stirring once or twice. Fill squash halves and heat in oven as above, or microwave until heated through.