I cut open an Acorn Squash and a Delicata Squash, rubbed vegan margarine in the halves and set aside. Then stuffed and roasted them in the oven for about an 45 minutes at 375° until I could put a fork through the squash wall.
For the stuffing, I cooked about a cup of orzo, and a cup of forbidden rice. I tossed them together with a little avocado oil and a little coconut water* I had left over, a few mushrooms, a couple small scallions, and a diced red pepper, sea salt and ground black pepper. I sprinkled a little Parmesan cheese and about a 1/2 tsp of vegan margarine on the top. (For a vegan dish, just leave off the cheese.)
*The coconut water is the thin milky water after using the cream from a can of coconut in something else, like maybe dairy free chocolate ice cream....
The stuffing is good all by itself. I didn't use all of it so I think I'll add some fresh veggies and use it as a salad later too.