Cut each squash in half length-wise. Scoop out seeds. Place face down in baking pan. Add several cups of water to keep squash from drying out. Bake at 350 for 1.5 hours or till soft.
Cool squash and then use a spoon to scrape squash from skin. Place in large mixing bowl.
Add the remaining ingredients, except the cranberries and topping ingredients. Mix with electric mixer until well combined.
Fold in cranberries.
Spoon into greased casserole dish.
Stir topping ingredients together in a medium sized bowl. The consistency will be like wet sand.
Sprinkle on top of casserole.
Bake at 350 for 30-40 min.
To make in slow cooker, grease the crock before adding casserole. Cook on low for 4-5 hours.