Directions:

·         Cut squash crosswise into 1/2-inch slices. Remove seeds and strings. Lightly coat a 15x10x1-inch baking pan with cooking spray. Arrange squash slices in baking pan, overlapping slightly, if necessary. Bake, uncovered, in a 350° oven 25 to 30 minutes or until squash is tender, turning once during baking.

·         Meanwhile, in a medium saucepan combine the cranberries, apple juice concentrate, brown sugar, orange peel, and cloves. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until slightly thickened. Stir in apples. Simmer, covered, for 7 minutes more or just until apples are tender, stirring occasionally. Remove from heat. Stir in maple syrup.

·         To serve, arrange squash slices on plate. Spoon the apple mixture over the squash pieces.

·         Sprinkle with pecans.

Yield:   5 servings

Nutritional Information: Calories 207; Total Fat 3g; Saturated Fat 0g; Monounsaturated Fat 1g; Polyunsaturated Fat 1g; Cholesterol 0mg; Sodium 19mg; Carbohydrate 48g; Total Sugar 21g; Fiber 6g; Protein 3g