Makes 8 servings.
Preheat oven to 350 degrees.
In an oven-proof glass baking dish, place squash upside down, add water and bake for 25 minutes or until tender. Remove from baking dish, but keep warm while preparing sweet pea mixture.
Meanwhile, in a medium saucepan, heat up olive oil. Add celery and onion and cook for 5 minutes or until tender. Add orange juice and frozen peas. Cook for another 5 minutes stirring frequently. Whisk together cornstarch and chicken broth and add this to the pea mixture. Remove mixture from heat and stir in honey, cranberries and salt and pepper to taste.
Divide sweet pea mixture into acorn squash cavities and serve.
This is a recipe from The Miriam Women's Association's cookbook, Simply More Delicious.
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