Ingredients:
2 acorn squash
1/4 cup butter or margarine, melted
1/2 cup dried tart cherries
1/4 cup chopped pecans
3 tablespoons firmly packed light brown sugar
1/2 teaspoon cinnamon

Directions:
Cut each acorn squash in half. Remove seeds and fiber. Place cut side down in baking pan with a small amount of water in bottom. Bake in a 350-degree oven 45 to 50 minutes or until squash is tender and can be pierced with a fork. (Or place squash cut side down in a microwave-safe container. Add a little water. Microwave on High (100% power) 5-7 minutes turning dish once. Continue cooking, if necessary, until squash is tender.)

Mean while, combine butter, cherries, pecans, brown sugar and cinnamon. Heat on top of stove or in a microwave oven until butter melts. Fill center of each squash half with one-quater of the cherry mixture. Mix some of the cooked squash with cherry filling. Serve immediately.

Makes 4 servings.