Fruit-Stuffed Acorn Squash

2 medium acorn squash
1/4 teaspoon salt
2 cups chopped unpeeled tart apples
3/4 cup fresh or frozen cranberries
1/4 cup packed brown sugar
2 tablespoons butter or margarine, melted
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Cut squash in half; discard seeds. Place squash cut side down in an ungreased 13-in. x 9-in. x 2-in. baking dish. Add 1 in. of hot water to the pan. Bake, uncovered, at 350° for 30 minutes.

Drain water from pan; turn squash cut side up. Sprinkle with salt. Combine the remaining ingredients; spoon into squash. Bake 40-50 minutes longer or until squash is tender. Makes 4 servings.