Cover rimmed baking sheet with foil; spray with cooking spray. Trim and discard ends of squash. Cut squash lengthwise in half; remove and discard seeds. Place squash halves, cut sides down, on cutting board; cut crosswise into 1/2-inch-thick slices. Place on prepared baking sheet. Add apples and onions.
Microwave cranberries and water in medium microwaveable bowl on HIGH 1 min. Stir in barbecue sauce and mustard. Reserve 1/2 cup barbecue sauce mixture for serving with the cooked meat. Brush 1/2 cup of the remaining barbecue sauce mixture evenly onto squash, apples and onions. Bake 20 min.
Use spoon to move vegetable mixture to edges of baking sheet. Place meat in center of baking sheet; brush with remaining barbecue sauce mixture.
Bake 15 to 20 min. or until meat is done (145°F). Remove from oven.
Transfer meat to cutting board. Let stand 3 min. Slice meat. Serve with the roasted vegetables, apples and reserved barbecue sauce mixture.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 57g
Dietary Fiber 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.