Cut acorn squash in half and remove seeds, remove green skin with a vegetable peeler, from stem to stem, cut into thirds or fourths, this way the shreds will be a little longer and texture less like coleslaw.

Using a food processor, using the shredder attachment, process pieces in batches, place shreds in a large mixing bowl sprinkle with 1 tablespoon lemon juice, reserving the other ½ tablespoon for the dressing.

Vinaigrette

Using a food processor blend together scallions, vinegar, water, ½ tablespoon lemon juice, olive oil, and sugars until emulsified, 30 seconds to 1 minute. Pour dressing over shredded squash, add craisins and toss to combine. Cover and refrigerate for 20-30 minutes before serving.