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Adjustable stand — hold cookbook or tablet at eye level while cooking
Food photo lighting — LED panels, diffusers, backdrops for stunning shots
LED herb garden — grow basil, cilantro, parsley, dill year-round
LED microgreen kit — year-round fresh garnish, 7-day harvest cycle
Clear glass mixing bowls — microwave-safe, see-through, non-reactive
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With a fork, pierce the whole squash on each side. Place on a paper towel in the microwave oven. Microwave 12 to 15 minutes or until fork-tender, turning over after 5 minutes. Let stand 5 to 10 minutes. Meanwhile, in a one-quart casserole, combine the remaining ingredients. Cover with waxed paper. Microwave for 3 to 5 minutes or until berries have popped, stirring after 2 minutes. Cut the squash in half. Remove the seeds. Place cut side up on a microwave-proof platter. Spoon cranberry mixture into the hollowed-out squash. Cover with waxed paper and microwave for 1 to 3 minutes to heat through.