Conventional oven: Preheat oven to 350ºF. Cut squash into quarters; remove seeds. Place squash, cut side up in a greased baking pan. Lightly brush each wedge with olive oil; sprinkle with salt and pepper. Cover with foil and bake for 30 minutes. In a medium bowl, mix together remaining ingredients. Spoon cranberry-apple mixture into squash, dividing evenly among wedges. Return to oven and bake, covered, an additional 15-20 minutes or until apples and squash are tender. Variation for Microwave oven: Cut squash into quarters; remove seeds. Place cut side up in microwaveable dish. Lightly brush with oil; sprinkle with salt and pepper. Spoon cranberry mixture into squash. Cover with microwave-safe plastic wrap. Cook on HIGH for 10-15 minutes or until squash is tender. Let stand for 5 minutes.* *For smaller microwave ovens, cook 4 squash quarters at a time for 8 to 10 minutes. Repeat with remaining squash. Makes 4 servings. Per Serving: Cal. 238, Total Fat 10grams, Sat. Fat 6grams, Protein 2grams, Carb. 38grams, Chol. 25mg, Dietary Fiber 7grams, Sugar 16grams, Vit. A 774RE, Folate 56Ug, Vit. E <1mg, Vit. C 24mg, Sodium 100mg, Pot. 945mg, Iron 1mg, Calcium 46mg, Zinc <1mg