soba with five spice tofu and acorn squash

i know what you're thinking. "soba again? and another not so good picture? boring." but i promise you, this post contains both excitement AND thrills (not to mention fun and games). see:
(coney island, which has been revived and is worth the hour and a half subway ride from manhattan).
anyway, we decided we needed some vegetables in our lives, so i picked up an acorn squash (for just 90 cents!) at the union square farmers' market and we made some soba.
soba with five spice tofu and acorn squash serves 2
*120 grams soba
*about 6 ounces tofu (our package said "medium firm" and "regular")
*1 small to medium acorn squash
*half a yellow onion, chopped
*soy sauce, to taste
*about 1 1/2 TBSP five spice powder
1. pierce skin of squash several times with a fork. put in the oven in a baking pan at 350 degrees F. cook for 1-2 hours, until it yields to a gentle touch (ours took an hour and 15 minutes).
2. cook soba according to package directions.
3. cut tofu into bite sized squares. saute with onion, five spice powder and 2 TBSP soy sauce. saute, stirring for about 3 minutes.
4. cut squash in half and scoop out seeds and pulp (you can save the seeds and toast them for a tasty snack). chop squash into bite-sized, but on the large side, pieces.
5. mix all ingredients. add more soy sauce, if desired, to coat noodles. add sriracha to taste (we don't have any yet, and this deficiency needs to be fixed immediately. sriracha would definitely be great with this recipe).