Preheat oven to 400 degrees.
Slice both acorn squash in half lengthwise and scoop out seeds. Arrange the squash on a large baking sheet cut-side-up, and drizzle with avocado or olive oil. Generously sprinkle squash with your favorite spices: I keep it simple with salt, pepper, and smoked paprika.
Bake squash for 45 minutes.
While the squash is baking, mix together your grains, lentils, vegetables and protein then heat in a skillet on medium heat until warmed through.
When acorn squash is fully cooked, divide the filling evenly and spoon the filling into the center of each acorn squash half. Top with any desired toppings, I typically choose sunflower seeds and feta cheese.