Baked Acorn Squash with Cranberries & Pears

Thanks Gail

1 large acorn squash, split lengthwise and seeded
1/3 cup chopped pears
1/3 cup fresh cranberries
2 T frozen orange juice concentrate, thawed
2 T real maple syrup
1 tsp. cinnamon
1/4 tsp. allspice

Preheat oven to 400 degrees. In a large bowl, combine all ingredients except squash. Place squash cut side up on a foil-lined baking sheet. Spoon cranberry pear mixture into squash cavities. Use extra liquid to brush cut edges of squash. Bake about 30-45 minutes or until squash is done.