Created by breezermom on October 26, 2016
Step 1: Preheat oven to 425°.
Step 2: Cut each squash in half lengthwise; scoop out and discard seeds and membranes. Brush flesh with 2 teaspoons oil; sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Step 3: Place squash halves, cut sides down, in a 13 x 9 x 2 inch glass or ceramic baking dish coated with cooking spray. Bake at 425° for 15 minutes.
Step 4: Turn squash over, (cut sides up); place 1 thyme sprig in each squash half. Bake an additional 17 minutes or until tender. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
Step 5: Preheat broiler to high.
Step 6: Broil squash 2 minutes or until golden brown.
Step 7: Place cranberries in a small bowl; cover with water. Microwave at high for 45 seconds. Drain.
Step 8: Melt butter in a small skillet over medium heat. Cook 3 minutes or until browned. Stir in remaining 2 teaspoons oil and lemon juice. Drizzle the butter mixture over the squash.
Step 9: Divide cranberries and pumpkinseed kernels among the squash halves.