3 acorn squash, cut in half and seeded
1/4 c. water
1/2 lbs. fresh cranberries
1 Granny Smith Apple, peeled, cored and cut into 1/4-in. dice
1/4 c. sugar
1 Tbsp. lemon juice
1/3 c. orange juice
1 Tbsp. orange zest
1/4 c. pecans, chopped
Preheat oven to 375°F/190°C.
Place squash cut-side down on a jelly roll pan; add 1/4 c. water in the pan.
Bake for 45 minutes or until just tender.
Combine the remaining ingredients and distribute evenly among the squash halves.
Return squash to oven and bake an additional 15 minutes.