Roasted Corn Pudding in Acorn Squash

1 acorn squash, cut in half length-wise and seeded
A tablespoon or so of olive oil or melted butter
1 cup milk or rice or soymilk
1 egg plus 2 egg whites
½ cup (or more) fresh corn kernels
½ teaspoon whole anise seed, chopped
1 teaspoon thinly sliced scallions, white and green parts
A touch of grated nutmeg
Salt and freshly grated black pepper to taste
¼ cup grated white Cheddar cheese

Preheat oven to 375°F. If need be, slice a bit off the bottom of each squash half so they sit securely upright. Brush the cut surface with olive oil or melted butter; place cut side up on a baking sheet and cover with foil. Bake 35-45 minutes, or until the squash is mostly, but not quite entirely, done (can be pierced relatively easily with the top of a knife).

In a small bowl, lightly beat the egg and egg whites. Add the milk, corn, anise seed, scallion, nutmeg, salt and pepper and mix. Fill squash cavities ¾ full, gently ease them back into the oven without spilling, and bake another 20-30 minutes, or until filling has set and squash is tender. Top each half with a bit of grated cheese and pop under the broiler just long enough for cheese to melt and the squash to take on some color. Serve hot.