| 1. | Pierce squash 3 times with meat fork; place in microwave oven. Microwave on HIGH for 8 to 10 minutes or until tender. |
| 2. | Meanwhile, in small bowl, combine cranberries, marmalade, gingerroot and red pepper flakes; mix well. In another small bowl, combine brown sugar, margarine and nutmeg; mix well with fork. Set aside. |
| 3. | Heat oven to 350°F. Spray 15x10x1-inch baking pan or broiler pan without rack with nonstick cooking spray. Place pork chops in sprayed pan; sprinkle with salt. Spoon cranberry mixture evenly over pork. |
| 4. | With pot holder, remove squash from microwave oven; place on cutting board. Cut squash into quarters; cut each quarter in half again. Remove seeds. Arrange squash in pan around pork. Brush squash with brown sugar mixture. |
| 5. | Bake at 350°F. for 25 to 35 minutes or until pork in no longer pink in center. |
