Split acorns in half. Remove pulp and seeds. Place acorns on a baking sheet. Coat with small amount of olive oil. Bake in oven for 20 minutes.
While acorns are in the oven, melt butter in a pan. Dice onions and celery. Add veggies to the butter over a medium heat. Saute onion and celery, do not let them brown.
Add chicken broth. Continue cooking on medium heat until comes to a boil. Remove from heat and stir in stuffing until well coated. Scoop mix into each squash.
Bake at 325 for 1 hour.
Recipe by A Mom's Take at https://www.amomstake.com/acorn-squash-stuffing-recipe/