Squash with cranberry stuffing

Ingredients

• 2 medium acorn squash*
• 1/4 cup chopped celery
• 2 tablespoons chopped onion
• 2 tablespoons butter flavored Spectrum brand shortening
• 1 medium tart apple, peeled and diced
• 1/2 teaspoon salt
• 1/2 teaspoon lemon juice
• 1/8 teaspoon pepper
• 1 cup Pacific brand jellied cranberry sauce

Directions

• Cut squash in half; discard seeds. Cut a thin slice from the bottom of squash halves so they sit flat. Spritz with oil and place squash hollow side down on a cookie sheet. Cover and bake at 400° for 30 minutes.
• Meanwhile, in a small skillet, saute celery and onion in butter flavored shortening until tender. Add the apple, salt, lemon juice and pepper. Cook, uncovered, over medium-low heat until apple is tender, stirring occasionally. Stir in the cranberry sauce.   Cook for a few minutes until the sauce thickens a bit.
• Turn squash halves over; fill with cranberry mixture. Cover and bake 10-15 minutes longer or until squash is tender. Yield: 4 servings.
  
  Ugh.  I'm not good with formatting.  Ok, the original recipe called for acorn squash.  I had one, but it wanted two.  I also had a large squash of mysterious kind (it may have been a blue hubbard squash).  I had never seen such a squash, and had no idea what it would be like, but it was of approximately the right shape for the dish, and the right amount of food--it would surely be ok, right?  lol!  Fortunately, it worked perfectly, so I'm going to be brazen and say that I think just about any squash would work in this dish.  Two acorn squash, one hubbard squash, a butternut squash...whatever floats your boat!  Ok, maaaybe not spaghetti squash.... It was pretty simple to make, and so delicious--the tart cranberry offset the rich squashy flavor so nicely!