Prep the Squash

1. Preheat your oven to 400°F/200ºC. Cut each squash in half and scoop out the seeds and fibrous center. Line a baking sheet with parchment paper and place the squash halves on it, cut side up.
2. Brush each half with olive oil and sprinkle with salt and pepper. Roast for 30 minutes and then flip each half over and continue to roast for 15 minutes or until very tender. Remove from the oven and lower the oven temperature to 350°F/177ºC.

Make the Filling

1. While the squash is roasting, heat a large skillet over medium-high heat.
2. Add the sage and let cook, stirring constantly, for about 20-30 seconds.
3. Add the mushrooms, onion, garlic, and salt. Cook, stirring frequently, until the onions are soft and the mushrooms begin to shrink, about 8-10 minutes.
4. Add the cauliflower rice to the skillet and stir until combined. Then add the lentils and simmer for 5 minutes and remove from the stove.
5. By now your squash should be done. Flip each one cut-side-up and spoon an equal amount of filling into each half.
6. Optional – sprinkle the stuffed squash halves with non dairy cheese. Place back in the oven and bake for approx 5 minutes.
7. Serve and enjoy!