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Acorn Squash with Cranberry Filling

4 small acorn squash
8 tablespoons butter or margarine
8 tablespoons honey
16 ounces whole-berry cranberry sauce

Wash and dry squash. Place squash in Microwave Oven and heat, uncovered, 15 minutes or until they feel soft to the touch. Let stand 5 minutes. Cut in half and remove seeds. Place cut-side-up in a shallow, heat-resistant, non-metallic baking dish. Sprinkle with salt. Place 1 tablespoon of butter and 1 table- spoon of honey in each half. Heat, uncovered, in Microwave Oven 4 minutes or until butter has melted. With a brush or spoon, spread honey-butter mixture over cut surfaces of squash. Place a spoonful of cranberry sauce in each squash half. If warmed cranberry sauce is desired, return filled squash halves to Microwave Oven for 6 minutes or until cranberry sauce is hot.