Preheat oven to 350° F (180° C).

Butter or spray a medium baking dish and add boiling water to a depth of ¼” (0.5 cm). Place squash in dish, cut sides down; bake until just cooked through but still firm, about 30 minutes.

In a small, non-aluminum saucepan, melt butter over low heat. Add sugar and marmalade; stir until well-combined and fairly liquid. Stir in remaining ingredients and remove from heat.

Turn squash halves cut sides up; stuff with the cranberry mixture.

Bake 20-25 minutes or until squash is tender and filling is bubbly.

Winter squash is the top source of potassium – supplying close to 900 mg in 1 cup cooked. Squash is also an excellent source of vitamin A and beta-carotene!