Instructions: Lightly spray or oil a large, flat-bottomed baking pan. Slice each squash in half lengthwise and remove seeds. Place squash, cut side down, in the baking pan, add water to about 1/2 inch, cover with foil and bake for 30 minutes.

Meanwhile, in a covered nonreactive saucepan on medium heat, saute the onions and celery in the oil, stirring often, for 10 minutes until softened.

Add cranberries and salt, lower heat and simmer until the cranberries have popped, about 10 minutes.

Remove from heat and stir in applesauce, orange peel, orange juice and maple syrup. The filling should be tart; add just enough maple syrup to offset the sourness of the cranberries.

Remove squash from oven and turn the halves over in the pan. Fill each cavity with a rounded 1/2 cup of filling.

Bake, uncovered, for 30 to 45 minutes, until well done.

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