Place squash in the microwave and cook 2 1/2 minutes, place on cutting board and cut in four wedges. Scrape and discard seeds and membrane. Place in a shallow microwave-safe pan, such as a glass pie pan, add 1/4 cup water, cover and cook 9 minutes or until tender when pierced with a fork.

Meanwhile, heat the oil in a medium nonstick skillet over medium-high heat, cook the onions 5-6 minutes or until richly browned, stirring frequently.

Reduce the heat to medium low. Stir in the cranberries, margarine and 1/8 teaspoon salt. Stir until margarine is melted. Sprinkle evenly with the raspberries, almond extract and the sugar. Do not stir. Cover and cook 3 minutes or until raspberries are heated through.

Place the squash on a serving platter. Sprinkle the remaining 1/8 teaspoon salt evenly over the squash wedges. Spoon equal amounts of the raspberry mixture on top of each squash wedge.