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

Prick squash several times to allow steam to escape. Place in microwave and cook on high until soft 10-12 minutes. If not using a turn table, turn squash over halfway through cooking time. Let stand 5 minutes. Cut in half and remove seeds. Place cut side up in shallow casserole. Combine cranberry sauce, honey and allspice in small bowl. Microwave on high 3-4 minutes, stirring halfway through. Spoon into squash halves. Microwave on high until heated through, 2-3 minutes. Serves 4.