1 T olive oil

12 c diced celery

½ c diced onion

1/3 c orange juice

16 oz. frozen sweet peas

1 T cornstarch

½ cup “chicken” flavored broth

2 tsp. honey

½ tsp. salt

1/8 tsp. pepper

1/3 c craisins

Heat oil in saucepan. Add celery and onion. Cook 5 min. or until tender. Add orange juice and peas. Cook 5 minutes, stirring frequently. Whisk together cornstarch and chicken broth. Stir into pea mixture and cook till thickened. Remove from heat; stir in honey, salt, pepper and craisins. Spread warm squash into pie plate or round pan. With back of spoon make an indentation in center of squash. Pour pea mixture into center of squash. Serves 10.