Source: dLife

A sweet acorn squash/tofu casserole.

Servings

4 acorn squash
4 oz Tofu, firm, silken, light, 1" slice
1 eggs
2 egg whites
3 tbsp packed light brown sugar
2 tsp Margarine, 80% fat, unsalted
0.5 tsp ground cinnamon
0.25 tsp ground allspice
0.12 tsp ground nutmeg
1 pinch salt
1 pinch black pepper

1 Preheat grill to medium heat.
2 Poke holes in squash in several places with a knife. Grill for 35 to 40 minutes or until squash is soft. Let rest until cool enough to touch.
3 Slice squash into halves and spoon out and throw away seeds. Spoon out pulp and smash in a large bowl. Mix in tofu, egg, egg whites, brown sugar, margarine, cinnamon, allspice, and nutmeg; mix until smooth. Sprinkle with salt and pepper.
4 Mix in tofu, egg, egg whites, brown sugar, margarine, cinnamon, allspice, and nutmeg; mix until smooth. Sprinkle with salt and pepper.
5 Preheat oven to 350 degrees F.
6 Spoon mixture into a greased baking dish. Bake for 30 minutes or until a toothpick comes out clean. Let rest 5 minutes before serving.

Grill the squash a day or two in advance and chill. Use flavored chips to impart a smoky flavor to the squash.