2 small acorn squash, cut in 1/2 and deseeded
1/2 teaspoon + 1/4 teaspoon salt, divided
2 teaspoons vegan margarine, divided
2 baking apples, diced into small pieces
1/4 cup onion, minced
1/2" piece ginger, grated
1/4 to 1/2 teaspoon curry powder
1. Preheat oven to 350 degrees F. Place the acorn squash into a baking dish. Pour a little water in the bottom of the dish, enough to cover the bottom. With 1/2 teaspoon salt, lightly salt the cut acorn squash. Place 1/2 teaspoon margarine into each squash 1/2.
2. Combine the apples, onion, and ginger. Add enough curry powder to just coat the apple mixture. Add 1/4 teaspoon salt to the mix.
3. Spoon the apple mixture into the acorn squash. Don't be afraid to over-stuff the squash because the apples will cook down a lot while baking.
4. Cover the squash with aluminum foil and bake for about 45 minutes. Baking time will depend on the size of the squash. The easiest way to check if it's cooked, is to pierce the squash through the skin with a fork. If the fork pierces through easily, it is done.
I served this along with wild rice and faux sausage.