Place squash in a 13 x 9-inch baking dish. Bake at 400° for 45 minutes or until tender.
Melt margarine in a medium nonstick skillet over medium heat. Add apple; sauté 5 minutes. Stir in cranberry sauce; cook 2 minutes or until apple is tender, stirring occasionally.
Cut squash in half lengthwise, and discard seeds and membrane. Spoon 1/3 cup fruit filling into each squash half.
Microwave directions: Pierce squash with a fork, and arrange on paper towels in microwave oven. Microwave at HIGH 9 to 10 minutes or until tender. Prepare fruit fillings as directed above.