Chops and acorn squash

Had a couple of beautiful stuffed chops in the freezer.  They kept calling out to me, and tonight was the night.  IWe did the chops with an acorn squash.  I had never cooked acorn squash before and I don't recall ever even having had it. 

I cooked the chops and the stuffing separately so that I would not have to worry about overcooking the chops to get the stuffing to a safe temp.  After pulling out the stuffing, I seasoned the chops and the squash with a homemade sweet and smoky rub, and added some margarine to the cavity in the squash.  It took the egg a real long time to get to temp and to stop smoking, but I eventually got the squash on at 375ish, and the chops sometime thereafter.  In the meantime, I prepared a glaze with raspberry preserves, Sweet Baby Ray's Honey Mustard, OJ, Garlic and rub, letting that reduce by 1/3.  SWMBO worked on flavoring up the stuffing and cooked that on the stove top.  When all was said and done, I thought that the chops came out really well and the glaze paired perfectly with the pork.  I don't recall having previously had accord squash, but it seemed very mild in flavor (other than being a bit oversmoked on the surface).  The glaze added some flavor to it, but I need to do something for next time to give the squash more flavor throughout.  Suggestions would be appreciated.