Toast the almonds for 5 minutes in the oven. Let cool. Cut the squash in half lengthwise and remove the seeds. Cut a thin slice from the bottom of each squash half so that they sit straight when stuffed. Oil a large roasting pan, and place all the squash halves skin side up on the pan. Bake about 35 minutes until fork tender.
Heat 2 T. olive oil in a heavy saucepan over high heat. Add the onion and cook until golden, stirring often. Add bulghur and continue to stir, about 2 minutes. Add stock, coriander, ginger, allspice, salt, and pepper and bring to a boil. Lower the temperature to medium-low and cover. Cook about 10 minutes. Add the cranberries without stirring, turn off the heat, but keep the pot covered and on the burner until liquid is absorbed. Gently stir in the almonds and adjust the seasoning. When stuffing is room temperature, add the beaten egg.
Reduce the oven temperature to 350°F. Sprinkle each squash half with salt, pepper, and brown sugar. Fill them generously with stuffing. Sprinkle with oil, cover and bake 20-30 minutes. Serves 12 as a side dish, 6 as a main dish.