Preheat oven to 350°F (175°C).

Lightly coat a baking sheet with cooking spray (Pam).

Cut acorn squash in half lengthwise.

Remove seeds and fibers from each squash half.

Place squash halves cut-side down on the prepared baking sheet.

Bake for approximately 1 hour, or until squash is tender.

While squash is baking, combine fresh cranberries, unsweetened applesauce, Splenda, and allspice in a small saucepan.

Cook over low heat, stirring occasionally, until cranberry skins begin to pop (about 10-15 minutes).

In a separate small bowl, combine orange juice and cornstarch; mix well to form a slurry.

Gradually stir the orange juice mixture into the cranberry mixture.

Continue to heat, stirring constantly, until the cranberry sauce thickens.

Remove baked squash from the oven.

Spoon the cranberry mixture evenly into the cavity of each squash half.

Sprinkle chopped walnuts over the top of the cranberry filling.

Return stuffed squash to the oven and bake for an additional 20 minutes, or until heated through.

Serve warm.