Recipe - Berry Tasty Stuffed Squash

4 Acorn squash; (abt 1 pound ea)
Nonstick cooking spray
1 md Onion; peeled, quartered
2 Apples; peeled
2 cup Cranberries ; (abt 8 oz)
Salt
Three fourths cup Brown sugar ; (packed)
2 teaspoon Cornstarch
One half cup Chopped walnuts
6 tablespoon Butter (Three fourths cup); melted

Preheat oven to 350 degrees.

Cut squash in half from stem end to tip; cut a small slice off the
side if necessary, so that each half will sit flat (cavityside up).
Scrape out seeds and fibers. Line a baking sheet with foil; spray
foil with nonstick cooking spray. Arrange squash cavityside down on
sheet; bake 15 minutes.

Meanwhile, in work bowl of food processor fitted with steel knife
blade, chop onion coarsely by pulsing 3 or 4 times; add apples,
cranberries, 1 teaspoon salt and brown sugar. Sprinkle cornstarch
over all; pulse to a medium chop.

Remove baking sheet from oven. Turn squash cavityside up; sprinkle
generously with salt. Divide filling evenly among squash halves.
Sprinkle with chopped walnuts; drizzle with melted butter. Bake 40
minutes longer.

Yield: 8