A warm and homey dinner. Recipe reprinted with permission from "How It All Vegan!" by Sarah Kramer, Arsenal Pulp Press. Sarah's Website is www.GoVegan.net.
Preheat oven to 350F.
Cut the squash lengthwise in half and scoop out the seeds. Lay the squash face up on a cookie sheet and set aside.
In a medium saucepan, saute the onions and mushrooms in oil until onions are translucent. Add the salt, pepper, cumin, lentils and bread crumbs and cook for 3 minutes more.
Spoon the stuffing into each half of squash and bake in over for 30 minutes or until squash can be pierced easily with a fork.
If your squash won't lay flat on the cookie sheet, cut a slice off the bottom.