2 acorn squash (about 2 lbs. each)
1 (16 oz.) can whole cranberry sauce
1 tbsp. honey
1/4 tsp. ground allspice

Heat oven to 425 degrees. Cut washed squash in half lengthwise. Remove seeds. Arrange cut side down in shallow pan. Bake 30 minutes or until tender. While baking squash combine cranberry sauce, honey, allspice in saucepan. Heat at medium until hot and bubbly, stirring occasionally.

Turn squash halves. Prick with fork, fill with cranberry sauce, return to oven. Bake 15 to 20 minutes. Serve hot or cold. Makes 4 servings.