Preheat oven to 400˚F with the rack in the middle.

Wash squash. Pierce the squash several times with a sharp knife. Microwave on high for 5 minutes or until soft enough to slice. Let cool a few minutes, slice in half and scrape out the seeds with a fork. Discard the seeds. Gently slice the bottoms so the squash lay flat in a baking dish.

Make 10 slits inside each half. Rub 1 tablespoon of olive oil into each half, and sprinkle with salt and pepper.

Place squash on a baking pan, pour 1/2 cup of water onto the bottom of the pan, and bake for 35 minutes at or until soft.

While the squash are cooking: In a 10 inch cast iron skillet, heat the olive oil over medium heat. Add the onions. Sauté until softened and fragrant a 4-5 minutes.

Add the garlic, carrots, celery, mushrooms and soy sauce, and sauté for 3-4 minutes

Add the rosemary, chickpeas, cumin, paprika and garlic powder. Sauté for another 5 minutes. Add salt and pepper to taste.

Once squash is finished cooking, remove from oven, place on a serving plate. Fill each half with the stuffing, serve immediately.