Prep squash, by first scooping out seeds of squash with a spoon, then cut a small slice off bottom of squash so it balances easily. Place on a baking sheet, drizzle with olive oil, and season with salt and pepper.
Roast squash for approx. 45 minutes.
Meanwhile, rinse and drain lentils and place in a pot with water.
Bring to a boil, then reduce heat to a simmer.
Cook and cover for 30 minutes.
Once cooked, strain, set aside, but reserve any remaining cooking liquid.
In a large sauté pan, add coconut oil. Once heated, add shallots, garlic and fresh herbs. Season with salt and pepper.
Sauté for 10-15 minutes until soft and golden brown, stirring frequently.
Add mirin, tamari, balsamic and lentil water and bring to a boil. Reduce for 2-4 minutes.
Then add chopped mushrooms and cooked lentils, sauté until all mushrooms have softened and cooked, turn off heat and set aside.
At this point, pull out squash and carefully, so you don't burn yourself, begin filling the squash with heaping spoonfuls of the lentil/mushroom filling.
Drizzle all with olive oil and place back in the oven for 5-10 more minutes.