1. Preheat oven to 350° F. Line Sheet Pan with Sheet Pan Liner.
2. Cut squash lengthwise in half; remove seeds and centre fibres. Sprinkle with 1 tsp Holiday seasoning, salt, and pepper.
3. Place squash cut-side down in a microwave-safe bowl. Cover and microwave on high for 15 minutes.
4. Meanwhile, in a medium bowl, cover couscous and sun-dried cranberries with boiling water and let stand 5 minutes. Stir in olive oil, 3 Onion Dip Mix, and remaining seasoning.
5. Place squash on a lined sheet pan. Heap and press filling into the centre of each squash half.
6. Bake, covered with aluminum foil, for 15 minutes.
