Acorn Squash

Makes 2 servings

Ingredients

• 1 acorn squash (1 to 2 lbs)
• 2 T butter or margarine
• 2 T brown sugar
• 1/4 to 1/2 tsp. nutmeg, to taste
• 1/4 to 1/2 tsp. cinnamon, to taste
• 1/4 C dried cranberries
• 1/2 C water
• Salt, to taste

Directions

1. With very sharp knife, split squash lengthwise in half. Scrape out seedy center. Place halves flesh side up in a shallow baking dish, such as a glass pie pan. In the "hole" of each section put 1 tablespoon of butter, 1 tablespoon of brown sugar and half of each of the rest of the above ingredients. Sprinkle lightly with salt.
2. Pour about -*1/2 cup water directly into the baking dish. Cover securely with plastic wrap and poke a few holes in the top to let steam escape during cooking. (Be careful of steam when removing the plastic wrap to serve.)
3. Microwave on high power for 7 to 10 minutes, testing with a knife until flesh is tender. When fully cooked, slide each half out of pan with a slotted spoon into individual bowls or plates.