Acorn Squash with Cranberry Stuffing

Cut squash in half; discard seeds. Cut a thin slice from the bottom of squash halves so they sit flat. Place squash hollow side down in an ungreased 13-by-9-inch baking dish. Add 1/2 inch of water. Cover and bake at 375 degrees for 45 minutes.

Meanwhile, in a small skillet, saute celery and onion in butter until tender. Add the apple, salt, lemon juice and pepper. Cook, uncovered, over medium-low heat until apple is tender, stirring occasionally. Stir in the cranberries, sugar and water. Cook and stir until berries pop and liquid is syrupy.

Turn squash halves over; fill with cranberry mixture. Cover and bake 10 to 15 minutes longer or until squash is tender.