Preheat oven to 350 degrees. Cut acorn squash in half and place on a cookie sheet flat side down in 1/4 inch of water. Bake until a knife passes through the squash easily (1-1 1/2 hours). Remove and let cool enough to handle. Scoop out and discard seeds. With a large spoon scoop out all cooled squash into a large mixing bowl. In a separate mixing bowl beat 2 eggs slightly. Add 3/4 cup undiluted evaporated milk, mixing thoroughly. Add nutmeg, sugar, cinnamon and vanilla and blend well. Add mixture to squash and mix till well blended. Pour into a greased souffle bowl or baking dish and bake for 1 hour 15 minutes or till toothpick inserted comes out clean. Serve hot or chilled.