Preheat the oven to 375ºF. Prepare an 8x8-inch baking dish with parchment paper and set aside.

Slice the acorn squash lengthwise. Using a spoon, remove seeds and discard.

Place the squash on the prepared baking dish. Drizzle one tablespoon of coconut oil on each slice and cover each half with aluminum foil.

Place in the oven and bake for 30 minutes. While the squash is baking, combine the cranberries, walnuts, almonds, cinnamon and nutmeg in a small bowl.

After 30 minutes, remove the squash from the oven and remove the foil. Transfer the cranberry mixture to the squash cavities, dividing the mixture evenly between the two.

Replace the foil over each squash half and place back in the oven. Bake at 375ºF for1 hour until squash is tender and cranberries are softened.

Remove from the oven and serve immediately.