Preheat oven to 400°F (200°C).

Place acorn squash in a 13 x 9-inch baking dish.

Bake for 45 minutes or until tender.

Melt margarine in a medium nonstick skillet over medium heat.

Add diced Granny Smith apple to the skillet.

Saute for 5 minutes.

Stir in whole-berry cranberry sauce.

Cook for 2 minutes or until apple is tender, stirring occasionally.

Cut baked squash in half lengthwise.

Discard seeds and membrane from each squash half.

Spoon 1/3 cup of fruit filling into each squash half.

For microwave directions: Pierce squash with a fork.

Arrange on paper towels in microwave oven.

Microwave at HIGH for 9 to 10 minutes or until tender.

Prepare fruit filling as directed above.