Instructions: Preheat oven to 375 degrees (you can bake the squash at any temperature between 325 and 400 degrees; adjust timing accordingly).

Toast almonds on baking sheet in oven, stirring once or twice until very lightly browned, about 5 minutes. Transfer to plate.

Lightly coat heavy roasting pan with cooking spray. Add water about 1/4 inch deep. Place squash halves in pan, cut-sides down. Bake about 40 minutes or until tender when pierced with fork. Remove from oven. (To cook squash in microwave: Place 1 halved squash, cut-side down, in baking dish containing about 1/4 inch water. Cover and cook acorn squash about 12 minutes or Delicata squash 8 minutes, until just tender. Remove from pan. Repeat with second squash.)

About 30 minutes before squash is ready, prepare pilaf: Heat oil in deep skillet or saute pan. Add onion; saute over low heat until soft but not brown, about 5 minutes. Add rice; increase heat to medium and saute, stirring, about 2 minutes. Add stock, bay leaf and salt and pepper to taste. Bring to a boil. Stir once. Cover; reduce heat to low. Cook for 10 minutes. Add cranberries without stirring. Cover; cook about 8 minutes, until rice is just tender. Discard bay leaf. Fluff rice lightly with fork; lightly stir in cinnamon, orange rind and almonds. Taste and adjust seasoning.

Fill squash halves with stuffing. Place in roasting pan, stuffing-side up. Bake until stuffing is hot, about 10 minutes. Serve remaining stuffing separately.

Yield: 4 servings.

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