3 acorn squash
1 28 ounce can vegetarian baked beans, drained
4 tbsp barbecue sauce
2 tbsp maple syrup or honey
4 tbsp brown sugar
2 tbsp butter or margarine

Cut each squash in half widthwise. Slice 1/4 inch off the rounded end of each half so the squash sits upright without wobbling. Scrape out the seeds with a spoon and discard.
Mix baked beans, barbecue sauce, maple syrup and brown sugar in small mixing bowl. Divide mixture evenly among squash halves and top each half with 1/2 tablespoon butter or margarine. The squash can be prepared several hours ahead of time to this stage and refrigerated.

Bake at 350 degrees for 45 to 60 minutes. Cover lightly with foil if filling starts to dry.

Source:

http://vegetarian.about.com/od/vegetarianlifestyle/tp/thanksgivingrecipes.htm