Anytime you can serve dinner in something edible, we're a fan—especially when it's a sweet roasted acorn squash.

Apple-Cranberry-Stuffed Acorn Squash

Preheat oven to 350 degrees. Pour cranberry juice into a 13x9-inch baking pan. Arrange squash halves, cut-sides down, in cranberry juice. Bake, uncovered, for 30 minutes.

In a medium bowl, combine apples, brown sugar, cranberries, almonds and 4 tablespoons melted butter. Sprinkle with cinnamon and nutmeg.

Remove squash from oven; drain juice from pan. Turn squash upright and brush remaining 2 tablespoons melted butter over cut sides and cavities of squash.

Fill cavities with apple mixture. Return squash to oven and bake, uncovered, 60 minutes more or until squash halves are tender.