Fruity Acorn Squash Bake

This was a great recipe I tried last night from Kraft.

Prep time: 15 min Servings: 8

2 med. acorn squash, halved lengthwise, seeded
2 Tbsp. butter or marg. melted
1 can (8oz) pineapple chunks, drained, finely chopped
1 med. pear, peeled, cut into 1/2 inch pieces
1/2 c. dried cranberries
1/2 c. slivered almonds, toasted
1 Tbsp. honey
2 Tbsp. brown sugar

Make it:
Preheat oven to 375 degrees. Cut a thin slice off bottom of each squash half to keep it from rolling; dicard slices. Remove and discard seeds. Place halves in a foil lined baking pan; brush sides lightly with butter.

Combine fruit and almonds in med. bowl. Add honey and brown sugar; mix lightly. Spoon evenly into hollowed out squash halves. Brush filling with remaining butter.

Bake 1 hour or until squash is tender. Cut each half again to serve.