• Preheat oven to 400°F. Cover a baking sheet with parchment paper or a silicone baking mat. 
• Cut the acorn squash in half, horizontally. Scoop out the pulp/seeds and discard (or you can roast the seeds in place of the pepitas.)
• Place on the baking sheet. Trim the pointy ends off so the squash will sit flat. Brush with maple syrup and sprinkle a little black pepper on top.
• Bake for about 45 minutes, or until the squash is fork tender.
• Prepare the sausage according to the package instructions, or make crumbled tempeh sausage (instructions here) and the lentils while the squash bakes.

Seasoned Lentils

• Cook the lentils, in a medium-sized pot, according to the package instructions - but use the vegetable stock in place of the water, and mix in the allspice and garlic powder. 
• When the lentils are finished cooking, turn off the heat but leave the pot on the burner. Mix in the chopped kale and cover for 5 minutes until the kale is tender.
• In a large bowl, mix the lentils with the tempeh sausage and pepitas.
• When the squash is tender, scoop in the filling. Top with vegan parmesan and bake for another 10-15 minutes.
• Serve warm! Sometimes I like to drizzle a little extra maple syrup over top of the squash before serving.