Preheat the oven to 350°F;

Cut the butternut squash lengthwise, take out the seeds and guts, rub the flesh side with a generous drizzle of avocado oil, small pinch of small and freshly ground black pepper, transfer to a lined baking sheet, bake for 1 hour until the flesh is easily pierced by a fork;

Meanwhile, let's prepare the lentil stuffing;

In a large frying pan, add a drizzle of oil, sauté the onions until golden brown and lightly caramelized, be patient here;

Add in the garlic, cumin, and coriander, toast the spices until fragrant, then add in the carrots and mushrooms, cook until the veggies are soft and the mushrooms have let out their moisture;

Season with coconut amino, oregano, pinch of salt, add in the lentils, cook till all liquid has been absorbed, stir in the celery and fresh thyme, sprinkle in the arrowroot powder and quickly stir to mix in evenly;

Once the butternut squash is baked, take it out of the oven, scoop out some of the flesh, leaving 1/2 inch flesh on the skin on the bottom and around the side, save the butternut squash flesh for another recipe, like butternut squash soup or curry etc;

Fill the carved out butternut squash with the lentil stuffing, try to fill in as much as you can, then place the two halves together, secure with three baking twines, wet the twines first so they won't burn easily;

Return the stuffed squash back to the oven and bake for another 35-40 minutes;

Slice and serve, with mushroom gravy and cranberry sauce if you're doing a Thanksgiving themed dinner, enjoy!