Cranberry Stuffed Acorn Squash
1 acorn squash, halved and seeded
1/3 c. seasoned bread crumbs
1/4 c. packed brown sugar
3 Tbls. pecans, chopped
2 Tbls. butter, softened
1/2 green apple, cored, peeled, and diced
3 Tbls. dried cranberries
Place both pieces of squash cut side down in a baking dish filled with 1/2 inch of water.
Bake at 325 for 30-40 minutes, or until tender
Mix remaining ingredients in a small bowl.
Remove squash from oven and flip, drain water.
Fill squash with cranberry mixture and bake another 15 minutes.