• 1 cup fresh cranberries
• 1/3 cup fresh orange juice
• 3 tablespoons maple syrup
• 1/4 teaspoon ground allspice

• 3 small acorn squash
• Olive oil cooking spray
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper

To make glaze: In a medium saucepan, combine cranberries, orange juice, maple syrup, and allspice. Bring to a boil; reduce heat and simmer, covered, until cranberries burst, 5 to 6 minutes. Let cool. In a blender or food processor, puree until smooth. Set glaze aside.

To make squash: Preheat oven to 450°. To stabilize squash on cutting board, cut a thin sliver from one rounded side. Place squash on newly flat side; cut off and discard ends. Cut each squash crosswise into 4 rings. Scoop out and discard seeds and strings.

Grease a large jelly-roll pan with cooking spray. Arrange squash in pan. Spray squash with cooking spray, then sprinkle with salt and pepper. Bake 15 minutes, or until squash is just tender but still firm.

Brush squash with glaze; bake 10 minutes. Brush with more glaze. Bake until squash is caramelized and tender, about 5 minutes.

Per serving: 191 calories (25% from fat); 2.5 g fat (0.5 g saturated, 1.5 g monounsaturated, 0.5 g polyunsaturated); 3 g protein; 45 g carbohydrates; 6 g fiber; 0 mg cholesterol; 123 mg calcium