Berry Stuffed Squash

Yield: 8 servings.. Preheat oven to 350 degrees. Cut squash in half from stem end to tip, cut a small slice off the side if necessary, so that each half will sit flat (cavity-side up). Scrape out seeds and fibers. Line a baking sheet with foil, spray foil with nonstick cooking spray. Arrange squash cavity-side down on sheet, bake 15 minutes. Meanwhile, in work bowl of food processor fitted with steel knife blade, chop onion coarsely by pulsing 3 or 4 times, add apples, cranberries, 1 teaspoon salt and brown sugar. Sprinkle cornstarch over all, pulse to a medium chop. Remove baking sheet from oven. Turn squash cavity-side up, sprinkle generously with salt. Divide filling evenly among squash halves. Sprinkle with chopped walnuts, drizzle with melted butter. Bake 40 minutes longer. To make ahead: Fill and drizzle with butter, omitting walnuts, bake as directed. Remove from oven and let cool to room temperature. Store, covered, in refrigerator up to 2 days. To reheat, remove from refrigerator and let stand at room temperature for 2 hours. Sprinkle with walnut pieces, and press them gently into filling. Place in a preheated 350 degree oven for 20 minutes or until heated through.