Preheat oven to 400°F.
Snip the top and bottom off of each acorn squash. Don't cut too deeply, just enough so it can stand without being wobbly. Use a chef's knife, or a large knife, to carefully cut the squash in half, through the mid-section of the squash. Use a spoon to remove the seeds and stringy flesh on the inside of each half.
Brush olive oil (approximately 2 tbsp) all over the inside (and top edges) of the acorn squash halves. Liberally sprinkle all over with salt and pepper. Place in a baking dish and roast in the oven for 40 minutes.
Meanwhile, heat the plant-based ground in a large skillet over medium heat for 4 minutes, breaking it up as it cooks. Season with ½ tsp salt, ¼ tsp pepper, and the dried oregano. Transfer to a bowl and set aside.
In the same skillet, heat the remaining 2 tbsp of olive oil over medium heat. Add the chopped onion and celery and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds.
Add the cooked protein-based ground to the cooked vegetables and stir until fully mixed. Let cool slightly and then transfer to a large bowl.
To the bowl, add the sage, cranberries, pecans, ¼ cup Parmesan, ¼ cup Panko, ¼ tsp salt, and pepper. Stir until fully mixed together.
Use a spoon to fill the cavities of the acorn squash. Mound enough so they are heaping.
In a small bowl, mix together 2 tbsp Panko Italian bread crumbs with 1 tbsp Parmesan cheese. Sprinkle about 1 tsp of the mixture over each of the stuffed acorn squashes.
Place back into the oven (still at 400°F) for 15 to 20 minutes, or until the tops are lightly browned. Remove from the oven and serve at once!