Stuffed Acorn Squash Vegan With Lentils

Pre-heat the oven to 400°. Prepare the squash by cutting in half, and scraping out the stringy flesh and seeds.
Rub a little olive oil on the outside of the squash and season with salt and pepper. Place the squash cut side down on a baking sheet with parchment paper.
Roast in the oven until the squash is easily pierced with a fork. About 35-45 mins depending on the size of your squash.
In a pan on medium heat, add the olive oil and onion and cook for 3-4 mins. Add the garlic and Italian seasoning and cook for another minute.
Next, add in the lentils, chopped walnuts, tomato sauce and soy sauce. Cook on low-medium heat for about 10 mins or until the mixture has thickened.
Remove the squash from the oven, and carefully pour the filling equally into each squash. Sprinkle with vegan mozzarella or parmesan cheese and place it back into the oven for 5-10 minutes or until the cheese has melted.
Serve with fresh herbs on top if desired, and enjoy!