Baked Cranberry Squash

2 lg Acorn squash, split length-

Wise and seeded 1 c Chopped pear

1/2 c Raw cranberries (fresh or

Frozen) 3 tb Undiluted orange juice

Concentrate 3 tb Honey or Maple Syrup

1 1/2 ts Ground cinnamon

1/2 ts Ground allspice

Preheat oven to 400 degrees. Place squash cut side up on foil-lined baking sheet. In a large bowl, combine pear, cranerries, orange juice concentrate, honey or syrup, cinnamon and allspice. Spoon mixture into squash cavities. Use any extra liquid to brush cut edges of squash. Bake 45 minutes to 1 hour, or until squash is soft. Serve hot. Serves 4. Per Serving: 126 calories; 3 g. protein; .5 g. fat; 4 mg carbohydrate; 0 cholesterol; 4 mg. sodium, 7 g. fiber From _Vegetarian Times_, November, 1992