2 large acorn squash
1 onion, chopped
1 lb. lean, ground chicken
1 medium tomato, chopped
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
Brown sugar

Preheat oven to 375 degrees. Cut squash in half lengthwise and scoop the seeds out and throw away. Place squash halves in roasting pan and bake, uncovered, 45 minutes or until nice and tender.
Note: Raw acorn squash can be tough to cut, so I sometimes poke a few holes in them with a serving fork, place them on a paper towel, and microwave them 10 minutes or so until slightly softened.
Meanwhile, in a medium skillet, heat a little olive oil and sauté onion until softened. Add chicken and cook 10 minutes or until cooked through but not browned. Add tomato, red pepper flakes and salt and cook 5 more minutes (the tomato will give it just enough moisture).
Remove cooked squash from oven and generously mound chicken mixture in center of each squash. Sprinkle brown sugar over and put under broiler until sugar is melted and slightly crunchy. Serves 4.
This is all you need unless you want to throw in some nice rolls.