It was an absolute feast for the two of us.
Acorn Squash with Cranberry Sauce
Makes 2 servings
1 medium acorn squash (about 1 pound)
1 cup whole cranberry sauce (recipe follows)
1/2 tablespoon honey
1/8 teaspoon allspice
For the Cranberry Sauce
2 cups fresh cranberries, rinsed and picked over
1 cup sugar
1 cup water
1/2 tablespoon grated orange zest
Bring sugar and water to a boil, stirring occasionally and boil for 5 minutes. Add cranberries and orange zest, bring back to a boil and boil gently for 5 more minutes until cranberries begin to burst and soften.
Let cool and refrigerate.
For the acorn squash:
Prick squash several times with fork to allow steam to escape. Place in oven. Microwave on high 15 to 20 minutes until soft when pricked with fork. Turn squash over after 9 minutes. Let stand 5 minutes. Cut in half and remove seeds. Place cut side up in a casserole just large enough to hold both halves.
In small bowl, combine cranberry sauce, honey and allspice. Spoon into squash halves. Bake in a 350 degree oven 15020 minutes until heated through.
Adapted from GE's Microwave Convection Oven Cookbook