Acorn Squash with Cranberry Apple Stuffing

2 acorn squash

boiling water

2 apples, peeled, cored and chopped into ¼ inch pieces

½ cup dried cranberries

1 teaspoon cinnamon

2 tablespoons olive oil

Preparation

Cut squash in half and with a spoon, remove pulp and seeds

In a 9×13 inch Pyrex baking dish place squash cut-side down

Pour ¼-inch boiling water into baking dish (or use ¼ inch room temperature apple juice for extra sweetness)

Place dish in oven and bake squash for 30 minutes at 350°

In a large bowl, combine apples, cranberries, cinnamon and olive oil to make stuffing

Remove squash from the oven after 30 minutes

Turn halves over and stuff center of each squash half with apple mixture

Return to oven and bake for 30-35 minutes (or longer) until squash and apples are tender