I have to share this one with you, although the recipe is not mine to give :( It is another from my marvellous co-host on my Vegan World Cuisine group, posted just yesterday. You can find it HERE
I had two 'baby' golden acorn squashes, so I cut the tops of those so that I could save the dear little caps, scooped them out and baked them until they were done. Meanwhile I made Linda's beautiful potato stew, using 'baby' red potatoes and subbing jalapeno for the dried chili she has in her recipe. The rest, as you can see from the pic below, is onion (I used half a medium red onion), red bell pepper, sweet corn, and of course garlic. Cooking the potatoes, etc., in soymilk gives a nice creamy texture and some powdered ginger a nice extra bite. I topped mine with a little cilantro and served with green beans. I should add that I made it, of course, without frying in even a little bit of oil :) Excellent!
The 'extra' stew that didn't fit into the little squashes disappeared very quickly, thanks to my delighted husband.