Sweet Cranberry-Stuffed Acorn Squash

1-2 acorn squash
1T butter, melted
1T + 2t brown sugar
1/4c cranberries
1/2c apple or pear, peeled and cubed (1/2")
1/4c old fashioned oats
1/4t ground cinnamon
1/8c almonds, toasted & sliced

Halve an acorn squash lengthwise and scrape out the seeds.
Brush the flesh with 1 Tbsp. melted butter, then sprinkle with 1 Tbsp. dark brown sugar.
In a medium bowl, mix cranberries, apple or pear, old-fashioned oats, ground cinnamon, remaining dark brown sugar, and  toasted sliced almonds.
Spoon mixture into squash halves, dividing equally, and dot with 2 Tbsp. butter.
Bake in a 400 degree oven for 55 minutes, then cover with foil and bake until squash is tender, 15-20 minutes longer.
Let cool slightly.

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