Juicy apples, plump raisins, savory feta cheese... Acorn squash never had it so good!

Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.

Place squash halves cut-sides down on the baking sheet. Bake until soft, 25 - 30 minutes.

When the squash has about 5 minutes left of cook time, bring a large skillet sprayed with nonstick spray to medium-high heat. Add all remaining ingredients except cheese. Cook and stir until apple and onion have softened, about 5 minutes.

Flip squash halves, and evenly fill with apple mixture. Sprinkle with cheese.

This has all the appeal of classic cranberry sauce, but with a tiny fraction of the sugar. Plus, the dark sweet cherries add a fun new dimension to the old-school fruity condiment...

In a medium pot, combine cherries, cranberries, sweetener, and 1 cup water. Set heat to high, and bring to a boil.

Reduce to a simmer. Cover and cook for 10 minutes, occasionally uncovering to stir.

Meanwhile, in a small bowl, sprinkle gelatin over 1/2 cup cold water.

Remove pot from heat, add contents of the small bowl, and thoroughly mix. Stir in orange zest and salt.

Transfer mixture to a large bowl, and refrigerate until chilled and set, at least 3 hours.

If you like, add additional sweetener to taste.