1 acorn squash 1 banana 2 tsp. butter 1 medium pear 2 tsp. fresh ginger, grated 1 TBS. brown sugar 1 TBS. soy sauce 1 tsp. chinese 5-spice * Cut squash in half. Scoop out seeds and bake until soft. Scoop out squash, and save the skin. * Saute banana in butter. Add the rest of the ingredients, including squash. * Restuff squash skins with mix. * Bake at 400 for 30 minutes.