Cranberry Stuffed Acorn Squash

Pierce whole squash with a fork on all sides. Place on paper towels and microwave for 12-15 minutes until fork tender, turning after 5 minutes. Allow to cool for about 10 minutes.

Meanwhile, in a microwave-safe container, combine orange, lemon, sugar, cranberries, maple syrup and butter. Microwave for 3 minutes or until cranberries pop, stirring after.

After squash has cooled down, cut in half and scoop out seeds with a spoon. Place cut side up on a plate and fill with equal parts of cranberry mixture. Microwave for 2 minutes to heat through, then sprinkle with toasted pecans before serving.