Preheat oven to 400 degrees.

Cut top 1/2" off of the top of each acorn squash (from the end opposite the stem end). Keep both parts.

Scoop out seeds and discard.

Gently place squash into deep casserole dish, arranging them together so the squash will stay upright, with the open ends facing up.

Pour maple syrup into the top of each squash, filling the cavity approximately half way, being careful not to spill the syrup onto the exterior of the squashes.

Drop 1 tsp margarine into each squash (this will initially float on the maply syrup, then melt into the syrup and ultimately into the flesh of the squash).

Pour water into the bottom of the casserole dish, being careful not to spill into the squashes, filling casserole dish half-way to top of the dish or the squashes, whichever is lower.

Carefully place the cut end of each squash over the open cavity as a "cap".  

Carefully transfer the casserole dish to the middle rack of the oven.

Bake until the flesh yields easily when poked with a fork (being careful not to pierce the skin), about 30 minutes.