Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Acorn squash with cranberry filling   Yield: 8 Servings   4 sm Acorn squash Salt      8 tb Butter or margarine 8 tb Honey      16 oz Whole-berry cranberry sauce 1 Wash and dry squash.      2. Place squash in Microwave Oven and heat  uncovered 15 minutes or until they feel soft to the touch. 3. Let stand 5 minutes. 4. Cut in half and remove seeds. 5. Place cut-side-up in a shallow heat-resistant non-metallic baking dish. 6. Sprinkle with salt. Place 1 tablespoon of butter and 1 table- spoon of honey in each half. 7. Heat uncovered in Microwave Oven 4 minutes or uuntil butter has melted. 8. With a brush or spoon spread honey-butter mixture over cut surfaces of squash 9. 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.