Brush or spray with oil, then season with salt and pepper. Arrange face down on a baking sheet and roast in the oven for 30 minutes.
Follow the package directions, but replace the water with vegetable broth.
Add the onion and mushrooms, salt, sage, thyme, and rosemary, and cook for 5-7 minutes. Add the garlic, and sautée for 1 minute.
Stir in the dried cranberries and pine nuts, fold in 1 cup of cooked rice.
Divide filling evenly between four acorn squash halves.
Add the breadcrumbs, and cook, stirring frequently, for 5 or so minutes, until breadcrumbs are golden and crispy