Acorn squash are so pretty, you want to serve them right in their shells.
Here is a delicious recipe I've used for many years. It's from Sunset Vegetarian Cookbook.
2 medium-size acorn squash (about 3 1/2 lbs. total)
1 1/2 cups vegetable broth
1/2 cup dried cranberries or raisins
1/4 cup pure maple syrup
2 large Granny Smith or Newtown Pippin apples (about 1 lb. total)
1 TBSP lemon juice
3/4 tsp. cinammon
1/8 tsp. nutmeg
1 TBSP chopped walnuts
1 package (14 oz.) firm tofu, rinsed, drained, and cut into 1/2-in. cubes
1 TBSP. balsamic vinegar
1 tsp. cornstarch
1/3 cup thinly sliced green onions
1/2 cup sour cream (nonfat/lowfat fine) or plain yogurt
Cut each squash in half lengthwise; scoop out and discard seeds and fibers. Place halves, cut side down in a 9x13 baking pan. Add broth. Bake at 350 until tender, about an hour.
Meanwhile, in small bowl combine cranberries and syrup, let stand until soft, about 10 min, stir occasionally. Peel, core, and thinly slice apples; place in large bowl, add lemon juice, and gently turn apples to coat with juice. Stir in cinammon and nutmeg.
Toast walnuts in a wide nonstick frying pan over med. heat, stirring often, until golden about 3 min. Remove from pan.
In frying pan, combine apples, cranberry mixture, and 1/4 cup water. Cook over med-high heat, stirring gently, until apples are almost tender when pierced (about 3 min.). Add tofu and cook just until heated through (2 min.). In small bowl, smoothly blend vinegar and cornstarch; add to tofu mixture. Cook, stirring, until sauce boils and thickens slightly (2 min.), remove from heat and stir in onions.
Arrange each squash half, skin side down, in a shallow individual bowl. Fill halves equally with tofu mixture; top with sour cream and sprinkle with walnuts. Makes 4 servings.
Hope you enjoy! We had this one year at Thanksgiving as a main dish for vegetarians and was a big hit.