• Preheat oven to 400 degrees. Spray two baking sheets with cooking spray.
  

Prepare Bread:

• Place bread on a baking sheet in a single layer. Bake until toasted and edges are lightly golden, about 10 to 15 minutes. Set aside to cool.

Prepare Squash:

• Use a sharp knife to cut acorn squash in half (vertically through stem). Scoop out seeds and discard.
• Place squash cut-side down on the other baking sheet. When bread is finished cooking, roast squash for 30 to 45 minutes or until tender. The edges will be caramelized. Set aside to cool slightly.
• When squash cool enough to handle, scoop out squash flesh leaving a ¼-inch shell. Return shells to baking sheet, cut side up.
  
• Roughly chop the squash you removed from shells and set aside.
  

Prepare Filling:

• While the squash is roasting, melt butter over medium heat in a large skillet.
• Add onions and celery to butter; saute until tender, about 5 to 10 minutes.
• Mix mushrooms into onion mixture and saute until mushrooms are cooked and liquid from mushrooms has evaporated, stirring occasionally (about 10 minutes).
• Stir sage and cranberries into vegetable mixture. Cook, stirring, for about a minute or until heated through. Remove from heat and season to taste with salt and pepper.
• Gently fold in chopped squash and toasted bread.
• Moisten bread-vegetable mixture with broth, adding a little at a time, just until bread is moistened and filling holds together.
  
• Taste again and season with additional salt and pepper, if necessary.

Prepare Stuffed Squash:

• Stuff squash shells with bread-vegetable mixture and return to oven. Bake for 15 – 20 minutes or until heated through.
• Serve hot. Enjoy!