Title: Acorn squash with onion-berry filling
      Yield: 4 Servings
 
      1    Orange
      2 md Acorn squash
      2 c  Chopped purple onion
      2 tb Olive oil
    1/3 c  Firmly packed brown sugar
      1 cn (16-ounce) whole-berry
           -cranberry sauce
 
  Cut unpeeled orange into quarters, and remove seeds. Pulse orange in
  food processor until chopped; set aside.
  
  Cut squash in half; discard seeds. Place, cut sides down, in an 11- x
  7-inch baking dish. Pour about 1/2 cup water into dish.
  
  Microwave, covered, at HIGH 12 minutes or until tender.
  
  Sauté purple onion in hot oil in a skillet 5 minutes or until lightly
  browned. Add brown sugar, and cook 4 minutes. Remove from heat. Stir
  in cranberry sauce and orange. Spoon into squash halves, reserving
  remaining mixture to serve with turkey or chicken. Makes 4 servings.