Title: Acorn squash with cranberries
      Yield: 1 Servings
 
      2 sm Acorn squashes; (about 1
           -pound each)
      1    Fresh orange
      1 c  Fresh cranberries
      3 tb Sugar
      1 tb Butter; cut into 4 thin
           -slices
 
  Preheat the oven to 350 degrees. Cut each acorn squash in half
  lengthwise (through the stem). Scoop out seeds and fibers.
  
  Place the squash halves cut side down in a baking pan. Bake 40
  minutes.
  
  While the squash are baking, grate one teaspoon of the orange zest.
  Halve the orange and squeeze the juice. You will need 3 tablespoons
  of juice. In a bowl, combine the orange zest, juice, cranberries and
  sugar. Turn the squash cut side up. Fill each half with the cranberry
  mixture. Top with a slice of butter. Bake 15 minutes or until the
  squash are tender when pierced with a fork. Serve hot.
  
  Yield: 4 servings