a recipe to share- acorn squash

I have been looking through my cookbooks in search of new ideas and came upon this recipe.  It was a dining experience.  It was dinner and desert in one which made me feel like I was getting away with something, but really wasn't.  I thought I would share the recipe so that you can try if you would like.  Sorry about the picture.  It is from the cookbook because I didn't think to take an actual picture until after I ate half of it and it wasn't looking pretty. I made a half recipe because I hadn't made this before, but I wish that I had left overs!

MAPLE-GLAZED TOFU IN ACORN SQUASH 

 (prep time 20 mins    cook time 1 hour)

2 medium acorn squash                                      

1  1/2 c. vegetable broth                                      

1 /2 c. dried cranberries or raisins                          

1/4 c. pure maple syrup                                     

2 large Granny smith apples                             

1 tbsp. lemon juice                                               

3/4 tsp. cinnamon                                               

1/8 tsp. ground nutmeg 

2 tbsp. chopped walnuts

1 (14 oz.) package extra firm tofu (cut into 1/2 in cubes)                   

1 tbsp. balsamic vinegar

1 tsp. cornstarch

1/3 c. thinly sliced green onions

1/2 c. nonfat sour cream (plain or vanilla yogurt) 

cut each squash in half lengthwise; scoop out and discard seeds. place squash halves, cut side down in a 9x13 baking dish. add broth.  bake in 350 deg. oven  for 60 minutes.

in a small bowl, combine cranberries and syrup.  let stand about 10 mins stirring occasionally.  peel, core, and thinly slice apples; place in a large bowl, add lemon juice and stir to coat apples with juice.  stir in cinnamon and nutmeg and set aside.

toast walnuts in a wide pan over medium heat, stirring often until golden.  remove from pan and set aside.

in pan, combine apples, cranberry mixture, and 1/4 c. water. cook over medium heat, stirring gently until apples are tender.  add tofu and cook until heated through (about 4 minutes).  In a small bowl, smoothly blend vinegar and cornstarch; add to tofu mixture.  cook, stirring, until sauce boils and thickens slightly. remove from heat and stir in onions.

arrange each squash half skin side down in a shallow individual bowl.  fill squash halves equally with tofu mixture; top with sour cream and sprinkle with walnuts.

makes 4 servings.  ea. serving 463 calories.  It was very filling and doesn't need anything to go with it.