1 tbsp. brown sugar
1 (16 oz.) can whole cranberry sauce
1 (2 lb.) or 2 (1 lb.) acorn squash

Combine brown sugar and cranberry sauce. Microwave for 2 minutes at HIGH. Set aside. Wash squash. Prick squash to allow steam to escape. Microwave whole squash on a paper towel for 12 to 14 minutes (2 pound squash) or 6 to 7 minutes (1 pound squash) at HIGH, until tender, turning over halfway through cooking time. Let stand 2 minutes. Cut into halves or quarters. Remove seeds. Fill with cranberry sauce mixture and microwave again for 2 minutes at HIGH to heat through. Serves 4.