1.) Preheat oven to 375° F. Cut each squash lengthwise in half through the stem end; scoop out seeds and strings. Cut a thin slice off bottom of each squash half so that it will sit firmly. Place squash halves, cut-side down on foil-lined, greased baking sheet. Bake 25 to 30 minutes or until squash is tender but not mushy; keep warm.
2.) Meanwhile, prepare squash filling: In large skillet over medium heat, in hot olive oil, cook celery and onion 5 minutes. Increase heat to medium; add veal and cook 2 – 3 minutes, stirring to break up meat. Add mushrooms, poultry seasoning, salt and pepper and continue to cook until veal is no longer pink and mushrooms are tender, stirring frequently.
3.) Add kale; cook 3 to 4 minutes or until kale wilts and is tender, stirring frequently. Remove mixture to bowl; stir in bread, cranberries and broth.
4.) Spoon hot veal mixture into center of each roasted squash half, reheating stuffed squashes if necessary.
Nutrition information per serving (1/2 squash filled): 340 k/Cal; 18 g protein; 44 g carbohydrate; 12 g fat; 3.5 g saturated fat; 40 mg cholesterol; 410 mg sodium; 0 g trans fat; 10 g fiber; 5 g total sugars; 10% DV calcium; 20% DV iron; 25% DV potassium.