You will need:
For the gravy:
A medium sauce pan
2 tablespoons melted vegan butter
¼ cup flour (whisk it in the vegan butter. No lumps)
2 tablespoons sweet white miso
1 tablespoon soy sauce
¼ teaspoon ground black pepper
3 cups low sodium vegetable broth (you will have some leftover to add after you serve yourself or save it for meal prep stuff accordingly.)
Preheat the oven to 350 degrees F.
Prepare the acorn squash heat it up a bit in the microwave with the squash about half way cut lengthwise at the half way point. Cut the squash after it is heated a bit and empty out the seeds and hollow both sides (but not totally about ¾ cup some from each side) reserving a bit of the squash for the rice and beans mixture.
In one tablespoon of olive oil in a pan cook the chopped onion on medium high heat until done then add the brown rice and the brown lentils. Stir and add ¾ cup of the gravy. Stir that in the mixture well and spoon the mixture into the acorn squash halves. Bake in a 9” by 13” pan for 30 minutes.