PREP. Wash acorn squash well as the skin is edible, carefully cut in half lengthwise and remove seeds.

COOK. Preheat oven to 400 degrees. On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 tablespoon grape seed oil, and turn cut sides down. Roast until tender, about 30-35 minutes.

SAUTE. Meanwhile, in a medium saucepan, heat remaining tablespoon of grape seed oil over medium- high heat. Add onions and sauté until translucent. Add mushrooms and thyme, season with salt and pepper, and sauté until mushrooms are golden and their liquid is absorbed, about 8 minutes.

QUINOA. In the same pan add rinsed quinoa, vegetable broth, and mushroom powder. Give it a stir and bring to a boil, then cover and reduce heat to low. Cook until all liquid is absorbed, about 20 minutes. Remove from heat and let rest for 5 minutes covered, then remove lid and add chickpeas and mix to combine.

DIVIDE. Spoon quinoa, mushroom, and chickpea mixture equally into the squash halves and sprinkle with truffle salt and vegan cheese. 

BROIL. Place back in oven and broil on high until cheese is melted, about 2 minutes.

GARNISH. Remove from oven and garnish with remaining fresh thyme.

SERVE & ENJOY! Best while still warm and fresh out of the oven.