Transfer to serving plate and spoon chili sauce over meat. Add sour cream mixture and cook over medium heat until bubbly. Cook for one minute more. Serve over noodles or rice. Scoop out and discard seeds.
Place halves skin sides up, in a shallow pan.
Remove the pan from the oven and let the squash cool slightly. Scoop out the flesh, place in a serving dish and mash with the orange juice concentrate and ginger. You may add more juice if consistency is too thick or ginger is too much for your taste. Cover and keep warm in low oven until ready to serve. Bring to a boil, lower the heat and simmer for 30 minutes.