Acorn Squash with Cranberry Filling

4 acorn squash (1)
1 cup coarsely chopped fresh cranberries (bit over 1/4c)
¾ cup chopped pecans (1/4c)
½ cup brown sugar (3T)
½ cup butter, melted (3T)
½ cup orange marmalade (3T apricot preserves)
½ teaspoon ground cinnamon (1/8t)

Cut the squash in half lengthwise. Remove the seeds. Place the squash, cut sides down, on a buttered baking sheet. Bake for 30 minutes in a 375° oven. Combine the cranberries, pecans, brown sugar, butter, orange marmalade and cinnamon. Turn the squash cut sides up on the baking sheet. Fill each squash with the cranberry mixture. Cover with aluminum
foil. Bake for 45 minutes at 350° or until squash is tender.

(from decascranberry.com)