Ingredients:
Squash:
4 medium sized Acorn Squash (cut in half and seeds removed)
4 tbsp Local whole honey
4 tbsp EVOO
2 tbsp Balsamic vinegar
Salt and Pepper

Stuffing:
1 small can Black Bean, Drained and Rinsed
1 small can Chick Peas, Drained
6 medium Mushrooms, diced fine
3 cups Shredded Napa Cabbage or Head Cabbage
1 pint Cherry Tomatoes, quartered
1 cup chopped Fresh Parsley
1/4 cup chopped Fresh Basil
Several sprigs of Fresh Thyme, stripped
2 tbsp Dried Italian Mixed Herbs
1 cup Chopped Walnuts (may substitute almonds, pecans, cashews, or any other tree nut)
1 cup Dried Cranberries
Zest of 2 Lemons
Zest of 2 Limes
1/2 cup EVOO
1 medium Pepper, diced fine
1/2 medium Red Onion, diced
1/2 cup Shredded Carrots
1/2 cup diced Roasted Red Peppers or small jar of sliced Roasted Red Peppers
2 tbsp Cumin
1 tbsp Curry
1/2 cup Honey
Several cloves Garlic, finely diced
Salt and Pepper, to taste

Topping:
2 cups Panko Bread Crumbs
1 cup finely chopped walnuts or any tree nut,  ( may be pulsed in a food processor)
Several tbsp EVOO 
Salt and Peper to taste
dash of Lemon and Lime juice

Method of Preparation:
Squash:
Cut a small flat spot on the stem or blossom end of the halves so they will sit flat in the baking dish. Wisk together all ingredients brush on the meat side of cut acorn squash sprinkle with salt and pepper place in baking dish cut side up cover securely with tin foil and bake in a 375-degree oven for 30-40 min or until tender to a fork. 

Stuffing:
In a large mixing bowl toss together all ingredients.  When Cous Cous, Quinoa, and Barley are finished add to mixing bowl with all ingredients. Toss to mix. At this point, you may separate out 1/2 of the stuffing for your vegan squash and add cheese to another half for a vegetarian squash.   With a large spoon fill cooked halves of Acorn squash with stuffing mix being sure to pack the halves full.  on vegetarian halves sprinkle with reserved cup of cheese.

Return the stuffed halves covered with foil to the oven and bake an additional 20 minute remove cover the last 5 min to allow the cheese to become golden brown.