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

Prick squash several times with fork to allow steam to escape. Place in oven. Microwave at high until soft when pricked with fork, 10-12 minutes. Let stand 5 minutes. Cut in half and remove seeds. Place cut side up in square casserole. Set aside.

Combine cranberry sauce, honey and allspice in small bowl. Microwave at high until hot and bubbly, 3-4 minutes, stirring after half the time. Spoon into squash halves. Microwave at high until heated through, 2-3 minutes.