Baked Squash with Cranberries and Apple

2 acorn squash (about 2 to 2-1/2 pounds total)
Nonstick cooking spray
1-1/2 cups fresh cranberries
1/3 cup frozen apple juice concentrate, thawed
3 tablespoons brown sugar
1 teaspoon finely shredded orange peel
1/8 teaspoon ground cloves
2 medium tart apples (such as Granny Smith), peeled, cored and cut into 1/2-inch-thick slices
2 tablespoons maple-flavored syrup
2 tablespoons chopped, toasted pecans
Directions
1. Cut squash crosswise into 1/2-inch slices. Remove seeds and strings. Lightly coat a 15x10x1-inch baking pan with cooking spray. Arrange squash slices in baking pan, overlapping slightly, if necessary. Bake, uncovered, in a 350 degree F oven 25 to 30 minutes or until squash is tender, turning once during baking.
2. Meanwhile, in a medium saucepan combine the cranberries, apple juice concentrate, brown sugar, orange peel, and cloves. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until slightly thickened. Stir in apples. Simmer, covered, for 7 minutes more or just until apples are tender, stirring occasionally. Remove from heat. Stir in maple syrup.
3. To serve, arrange squash slices on plate. Spoon the apple mixture over the squash pieces. Sprinkle with pecans. Makes 5 servings.